In an effort to start living healthier, I have taken upon the challenge of taking some of my favorite foods and making them healthier and better for me. And because I like to share. Here’s my take on some good ol’ chili!
- 450 g extra lean turkey, ground
- 540 ml can black beans, drained
- 540 ml can tomatoes
- 341 ml can whole kernel corn, drained
- 2 cups chicken stock
- 1 ½ cup white onion, chopped
- 1/2 cup celery, chopped
- 1 cup red bell pepper, chopped
- 1 tbsp. garlic, finely chopped
- 2 1/2 tbsp. cumin
- 1 tbsp. oregano
- 1 tbsp. thyme
- 2 tsp. cayenne pepper
- 1 tsp. paprika
- 2 tsp. olive oil
- Salt and pepper to taste
Heat olive oil in pan. Add ground turkey and let brown while stirring to break down. When most of the liquid from the turkey has evaporated — add onions, celery and garlic. Cook until onions are translucent. Add red bell peppers, cook while stirring for about 2 minutes. Add seasonings. Add tomatoes and chicken stock. Simmer until turkey is completely cooked. Add beans and corn. Bring to another simmer. Adjust seasoning as necessary. Serve with light sour cream or in my case dairy free sour cream! Yum!
Makes 8-10 servings.
Please note that I “eyeballed” the seasonings in this recipe and the measurement above is just an approximate amount. Please adjust according to your taste! Thank you!
Per Serving: 1 Cup is 203 Calories. Add a teaspoon of Tofutti sour cream for another 80 kCal.