Hi friends! I hope this week has gotten off to a great start for you all. How was the weekend? Short? Yeah, I feel ya.
I spent the majority of mine cleaning the house and car shopping. Both during a crazy snowfall. It sounds weird, but I think I am actually getting used to the frigid temperatures and sideways snow when it makes it’s uninvited way into our area. As much as someone can get used to that, anyways.
The one thing that has pushed me through the insanely cold mornings and nights of this not-so mild winter season is warm, comforting beverages and meals. And when I say comforting, don’t think that they have to automatically slip out of the healthy category, either.
You have probably already picked up on my obsession for hot coffee and tea, but I have always had an equal place in my heart (and belly!) saved for soup. I would be completely okay with enjoying a cup a day, and this year has been all about the chili.
About a week ago, I came home from the gym with quite the appetite. I also had a hungry husband to feed and my sources were limited.
I’m not even sure where the inspiration came from, but after rummaging through our empty pantry, I somehow pulled together the easiest, healthiest chili five ways I have ever dug into!
This recipe uses a handful of ingredients and only takes about fifteen minutes to put together. For the amount of preparation and effort I put into it, I was surprised of how awesome it turned out.
Today I am excited to share it with you!
Healthy, Easy Chili Over Noodles
One sure-fire way to lighten up any hearty chili is to substitute the ground beef for a lighter one. This time I used ground turkey, but you can also use ground chicken.
Also, if you are going to serve something over noodles, try to go for a whole wheat, veggie, or even gluten-free pasta. You’ll be amazed at how satisfied you feel without all of the empty carbs and bloat afterwards!
1 can (21 oz.) fiesta black beans (try Bush’s Fiesta Grillin’ for flavor!)
1 1/2 cups salsa (more if you like a liquidy chili)
1 lb. ground turkey
noodles of choice (I used Garden Delight Trio Italiano)
1/4 cup shredded cheese (for topping)
cook time: 15 minutes
1. Bring a large pot of water to boil and cook noodles according to package instructions.
2. Meanwhile, brown meat in a large saucepan. Drain, but no need to rinse.
3. Combine meat, beans and salsa in a large saucepan. Stir well and bring to a boil. Lower heat to simmer and cover, stirring occasionally until ready to serve.
4. Plate by layering noodles, then chili, and top with shredded cheese.
For the cheese, I shredded up what we had left of our jalapeno cheddar block. It’s completely optional, but it certainly gave the extra spicy kick I was looking for.
Hope you are all staying warm out there. Enjoy the rest of your Monday!
Question of the Day
• Are you a chili fan? What are some of your go-to ingredients?