Home style chili with a healthy twist
What could be more fun and tasty than a bowl of warm chili on a chilly Spring day? Try this chili recipe that has a twist with health. I made this and originally thought “there’s no way my family will eat it this” I was wrong! They love it, and this from a group that is generally suspicious of my culinary experiments.
Ingredients (for 4 people):
1/2 cup of minced onions
4 minced garlic cloves
1/2 cup of chopped celery
1 cup of chopped red bell peppers (these would be the sweet ones not the hot ones
1 lb of lean ground turkey
2 potatoes cubed
One 28oz can crushed or diced tomotoes (diced tomatoes make the chili more chunky)
One 28oz bottle of tomatoe sauce
One 16oz can of pinto beans or kidney beans (this is optional, depending on if you have bean haters or lovers at your table)
Chili powder, cayenne pepper, salt and black pepper to taste
How to do it
In a large pot that has been coated with nonstick spary, brown the onions and garlic (about 5 minutes on medium heat). Toss in the celery and red peppers and cook till soft, stirring occassionally. Then add the turkey, stirring occassionally, cook till no longer pink.
When the turkey is no longer pink, add the potatoes, tomatoe sauce and canned tomatoes. Also add in chili powder, salt and pepper to taste. Simmer on medium to low heat for about 15 to 20 minutes until the potates are fork tender.
(Photo courtesy of ndrwfgg used under Creative Commons License)
