My take on chili includes lots of extra veggies with a secret seasoning that’s even better the next day.
Today is officially October, which aside from being completely unbelievable has me (finally) shifting over from Summer to Fall. While it seemed everyone was running for pumpkin spice fill-in-the-blank and Instagrammable moments at their local pumpkin patch/apple farm, I had my flip flops and bikini nearby to take advantage of any remaining warm days and all of the sunshine poolside I could muster. It’s not that I don’t love Fall, I DO, but at a time in my life when everything seems to zoom by in a flash, I try to savor the present.
Which is exactly what I did yesterday. I had no plans and Ben spent the day golfing, so I was left to my own devices. I decided to whip up a batch of chili with the ingredients I had bought a couple of days prior at Target. I enjoy grocery shopping really anywhere, but I had been feeling under the weather and needed a one-stop-shop where I could get medicine and maybe some Fall decor at the same time.
I followed the guidelines from a recipe I found on Food Network but made a few tweaks to amp up the veggie content and season it to my liking. For a ‘traditional’ red bean turkey chili, this one tastes amazing and is also good for you. It’s really important for me that the sodium content is as low as possible, so I used chicken stock with no sodium added. I’d rather add salt as needed, it’s too often that I buy soup over lunch and feel awful afterwards from all of the salt they chock into it. I added in all of my tweaks below.
Recipe courtesy of Scott Uehlein and Nancy Lopez (my modifications are bolded and italicized)
Total:1 hr 20 minPrep: 20 minCook: 1 hr
Yield: 5 (1-cup) servings
1 tablespoon olive oil
1 cup chopped sweet onions (I used a whole sweet onion)
1 tablespoon minced garlic (I swear by extra garlic, especially when I’m feeling under the weather. I added five cloves)
1/4 cup chopped yellow bell peppers (I bought a packaged trio and added a red, yellow & orange pepper)
1 pound ground turkey
1 (28-ounce) can crushed organic tomatoes, undrained
1 (16-ounce) can red kidney beans, drained and rinsed
1 tablespoon chili powder
1 tablespoon sugar (skipped the sugar)
2 cups low-sodium chicken stock (no sodium stock and cranked a few turns of salt from my grinder)
1/2 teaspoon garlic powder
1 teaspoon hot sauce (recommended: Tabasco) (subbed with red pepper flakes)
11/2 teaspoons sea salt
1 teaspoon dried basil (added a bit extra!)
1/2 teaspoon dried oregano (skipped the oregano)
Added one bag of spinach & a dash of cinnamon for a sugar-free option to give it a bit of sweetness.
In a large skillet, saute onions, garlic and bell peppers in olive oil over medium heat until onions are translucent. Add ground turkey and cook until browned.
Add remaining ingredients and stir well to combine. Reduce heat to low and simmer for 1 hour, stirring occasionally.
Instead of regular sour cream, I used 0% Fage yogurt and some regular cheddar cheese. Because it’s all about balance!
How do you like your chili? Comment or send me an email anytime at firstname.lastname@example.org.