Healthy Turkey And Veggie Chili

Phew!  It’s been a busy past couple of weeks with Halloween, the kids, family obligations, work, and the list could go on and on!  With such a busy schedule lately, I haven’t been able to cook as much as I would have liked to. I really enjoy cooking and experimenting in the kitchen.  It’s one of the ways my parents showed their love growing up, and now I find myself doing the same. There’s something so satisfying knowing that you’re providing a healthy and nutritious meal for your family and friends!

During busy times of the year I like to cook large meals and freeze the extra for a later date.  I’ve found that it’s not only a huge timer saver, but it also helps keep my family out of the drive thru’s (yes we occasionally eat fast food) and eating healthily.  Chili is one of my favorite things to make during the winter months because it’s hearty, healthy, and something my whole family loves!  Those who know my family, know that this is a really difficult feat with my picky eaters:)  This chili recipe by Sarah Menanix is AWESOME, and will definitely be on my meal rotation from here on out!

Author: Sarah Menanix (www.snixykitchen.com)

Yields: 6 servings

Ingredients: 

1 1/2 teaspoons olive oil

1 pound lean ground turkey

1 15 oz. can kidney beans, drained and rinsed

1 15 oz. can black beans, drained and rinsed

1 15 oz. can pinto beans, drained and rinsed

1 cup frozen sweet corn

1 red bell pepper, chopped small

1 yellow onion, chopped small

1 28 oz. can crushed tomatoes

5 garlic cloves, minced

2 cups of water

1 1/2 teaspoons cumin

1 teaspoon unsweetened cocoa powder

1/2 teaspoon garlic powder

1 1/2 tablespoons chili powder

1/2 teaspoon paprika

3/4 teaspoon dried oregano

1/2 teaspoon ground cayenne pepper

1/2-3/4 teaspoon salt

1/2 teaspoon ground black pepper

2 teaspoons reduced sodium soy sauce or gluten-free tamari

Instructions:

1. Heat the oil in a large heavy bottom pot over medium heat.
2. Add the turkey and cook until browned, stirring to break it up as it cooks.
3. Add the onion, red bell pepper, and garlic, and cook for a few minutes, stirring, until tender.
4. Mix in canned tomatoes, beans, corn, and spices, and soy sauce.  Add the water and stir to combine.
5. Bring the chili to a boil, then reduce heat to low and simmer partially covered for about 30 minutes until the chili thickens. (Sometimes I simmer with the lid on, sometimes completely off-if you’re finding that your chili isn’t thickening to your desire, try removing the lid completely)
6. Enjoy!

Recipe and picture from www.snixykitchen.com