Let me tell you, I LOVE Chili. I make it year round. My husband also loves it so I figure why should he be deprived just because it’s summer?
But, now it’s Fall in beautiful Kansas City, and perfect for a huge pot of my low-calorie, super filling chili. Besides, the Kansas City Royals are in the World Series, a nip is in the air and I felt like making my hearty chili for my family.Chili is a meal that gives you a hug from the inside. Click To Tweet
So, I posted a casual pic of my luscious chili on my Facebook page, Teri Thriving (Be sure to visit and “like”!)
I actually posted because I wanted your tips for great chili. I’m always looking for new ideas.
Anyhoo, after a recipe request, I figured I’d oblige.
Remember, I’m re-launching my weight-loss journey, so this chili is super filling with it’s high fiber (with extra tomatoes and black beans) content. Sometimes, I even add chickpeas for added fiber.
Teri’s Magical, Yummy Chili Recipe
2 cans tomatoes
1/2 can tomato paste
2 cans black beans
2 lbs ground turkey breast
I onion, chopped
1 clove of garlic, minced
I bell pepper, chopped
2 jalapeno peppers, chopped seeds removed
1/2 tsp Worcestershire sauce
1/2 tsp ketchup
1/2 cup of water
1 jar of mild salsa
1 packet chili seasoning (I use my store brand, Hy-Vee)
A pinch of cumin powder
1/2 tsp sugar
Red Pepper flakes (optional)
Salt and pepper to taste
What to do:
- Sauté veggies with ground turkey. I like to them together.
- Cook 5-10 minutes, stirring regularly, over medium high until veggies or soft and turkey is cooked and veggies are softened.
- Drain turkey and veggie mixture.
- Return mixture to pot/skillet.
- Season meat with Goya seasoning (or salt). Add a few turns of pepper and remaining spices. Taste to check seasoning.
- Add tomatoes, salsa and chili seasoning, stir well.
- Stir in tomato paste, ketchup, Worcestershire and water. Mix well. Add a pinch of red pepper flakes, if using.
- Every so often, I’ll add a 1/4 cup of red wine or a can of beer. It adds a rich depth of flavor.
- Bring to a boil and then simmer for about 30-45 minutes. Longer if you’re not starving.
- I usually make two batches of this chili. My 9 year-old likes corn in his chili.
I topped with fat-free sour cream. 🙂