As the cool weather sets in and autumn activities commence,
there is nothing better on a chilly afternoon than a warm bowl of spicy
chili. So, on Sunday, I made chili for
my family. But instead of traditional ground beef, I tried Better Than A Bistro’s
ground turkey as a healthier alternative. In addition to being lower fat and
protein packed, this recipe is simple, delicious and—especially—perfect for a
demanding schedule. As it simmered for four hours in a slow cooker, I spent the
day with my family, rather than stuck in the kitchen.
- Jenna
Prep time: 10 min.
Cook time: 4 hours
Makes 10 servings
Ingredients:
29 oz. pinto beans
29 oz. dark kidney beans
29 oz. tomato sauce
1 yellow onion diced
½ cup diced green chilies (typically one large pepper)
½ cup diced celery (typically two stalks)
29 oz. diced tomatoes
2 Tbsp. chili powder (Add an extra Tbsp. for a zestier taste
or one less for children)
3 Tbsp. cumin
2 Tsp. salt
1 Tsp. black pepper
2 cups water
Optional toppings:
Low-fat sour cream or plain Greek yogurt
Chopped scallions
Reduced-fat shredded Cheddar cheese
Cooking Instructions:
1.
Brown meat in a skillet until fully cooked, and
drain fat
2.
Add all ingredients in slow cooker and cook on
low for 4 hours.
3.
Garnish and serve.
