I’m one of those people that believes soup & winter foods can be eaten at any point of the year. Especially when it is something as tasty & comforting as chili.
Chili brings me right back to when I was a student at West Virginia and my roommates and I would make a big batch and eat on it throughout the week. [We would flip between classic chili & this equally tasty Zesty Fiesta Soup!]
WVU still brings up so many feelings of nostalgia for me that the best way to help with the homesick feeling is to bring back tastes of home. Of course, the fact that chili is ridiculously tasty helps a lot, too.
Classic chili isn’t that bad for you, but I like to keep challenging myself to find ways to make classic foods healthier without losing that comforting nostalgic taste. This skinny classic chili does just that!
Here’s what you need:
- 1 pound of ground turkey [chicken & lean beef work fine, too]
- 2 cans of original Rotel
- 1 medium green bell pepper
- 1 large white onion
- 1 can black beans [drained & rinsed]
- 1 can kidney beans [drained]
- 2 tablespoons of minced garlic
- 2 heaping cups of raw kale
- 4 cups of water
- 2 packages of Mrs. Dash salt-free chili seasoning
Here’s all you do:
- Brown your turkey with the fresh minced garlic is the same pot that you’ll use to cook your chili. [minimal dishes = happy Melissa]
- Once your meat is cooked, add your onion & green pepper. Saute them until they begin to soften
- Add the rest of your ingredients, minus 1 package of chili seasoning
- Bring the chili to a boil then cover and lower heat to a simmer
- Allow it to cook for about 30 minutes. Add the 2nd package of chili seasoning then recover
- Cook for 15 more minutes
I top mine with a bit of cheese and a spoonful of non-fat Greek yogurt!
What do you put on top of your chili?
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