Healthy food doesn’t always have to mean no taste. As I’ve had to deal with various health issues over the past few years I’ve had to learn to make some things that I really love in a new way. One of these things is chili, which I could happily eat every single day without issue. Below is the recipe I’ve been tinkering with for a while now and I’ve got it to the point where I really like. Give it a shot and if you find a way to improve it by all means please let me know!
Start with…
- 3 lbs ground lean turkey
- 1 large diced sweet onion
- 3 diced bell peppers (colors of choice)
- 1 petite diced poblano pepper
…brown all that together with a covering of chili powder, mrs dash table blend, coarse ground black pepper, garlic powder
drain about half the resulting liquid
In big pot add the previous mixture with…
- 3 cans no salt added diced tomatoes
- 3 cans no salt added kidney beans
- 1 can low sodium black beans
- 2 or 3 stalks of thinly sliced celery
- a handful of shredded carrot
- a handful of diced fresh cilantro
- 3 regular size cans of no salt added tomato sauce
- low sodium tomato juice to desired consistency (I don’t use much)
Spices below to taste, but in general i use
- .5-.75 cup chili powder
- 2 tbsp white pepper
- .25 cup garlic powder
- .25 cup coarse ground black pepper
- .33 of a normal sized bottle of Texas Pete’s
- 2 tbsp splenda brown sugar
- “some” bacon salt to taste
Cover it and let it simmer on low no less than an hour, but as long as you can until time to serve. When done in a perfect world I really like it with peanut butter sammiches (JIF natural crunchy to be specific).
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