Good afternoon! I can’t believe it’s already that time. Wow, today sure flew.
This week is a busy one loaded with home games and practices, so I have a feeling my next batch of meal plans will include a lot of pre-made meals like soups and salads.
I have always been a huge fan of soup, especially chili. I grew up with my mom serving ours over noodles, which I am now learning isn’t a southern thing. (She’s actually from Minnesota!)
Scott has become known for cooking a mean spicy brisket chili, and when I got the craving for it the other day I decided to take matters into my own hands by making a less involved, lighter version of it.
This recipe calls for the crockpot and is meant for you to be able to throw everything in and forget about it for a few hours. Ahh, perfect for the cold weekends we’ve been having up here.
While it was cooking, I actually had to leave the house for a few hours and ended up getting home two hours past the time I thought I would. If I was home, I would have checked on the flavor tweaked it a little every so often.
The next day, I heated up the leftovers on the stove top, added a few more spices and got finally got my winning combo!
1 lb. ground turkey breast
1 small onion, chopped
1/2 large green pepper, chopped
1 jalapeno, diced
2 cloves garlic, minced
1 (28 oz.) can of diced tomatoes
1 (14 oz.) can black beans (look for low sodium)
1 (14 oz.) can garbanzo beans (look for low sodium)
1 (14 oz.) can great northern beans
3 Tbsp. chili powder
2 Tbsp. cumin
1 Tbsp. cheyenne pepper
1/4 cup fresh cilantro, chopped
1-2 cups of water (depending on how watery you like the base)
salt and pepper to taste
low fat grated cheese (for topping)
1. Brown ground turkey and chopped onions in a large skillet. Add the green pepper, jalapeno and garlic. Cook for 2 more minutes.
2. Transfer meat mixture into crockpot. Add drained black, garbanzo and great northern beans. Add tomatoes and half of the cilantro (1/8 cup).
3. Add seasonings and cook on high for about 4 hours or on low for about 6 hours. Serve with low fat grated cheese and cilantro sprinkled on top!
This recipe made about six hearty servings, which was plenty to last Scott and I a few days. I’m thinking I might just have to re-make this one to freeze and have on hand with the winter weather creeping in.
The best part? The husband had no idea how good it was for him. #sneakyhealthyrecipeforthewin
Question of the Day
• Do you like to substitute beef recipes with ground turkey? If so, how does your spouse or family respond to it?
• Favorite kind of chili?
There isn’t a chili out there I wouldn’t love. Seriously. Growing up, I always requested chili over noodles as my dinner of choice. There’s just something so comforting about it.
I have yet to try a white chicken chili, so that’s up next in my kitchen. Also, a taco chili sounds delicious. Can’t wait to try!