I made this chili last weekend for the
Cowboys playoff game against Green Bay (we all know how that game went)
My parents hosted the watch party, so I figured I'd bring the main dish of food, and what is better to watch football with then a big bowl of chili (and a side of cornbread)
I tried this Healthy Turkey and Veggie Chili
(recipe courtesy of SnixyKitchen)
INGREDIENTS
1½ teaspoons olive oil
1 pound lean ground turkey
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 cup frozen sweet corn
1 red bell pepper, chopped small
1 yellow onion, chopped small
1 28-ounce can crushed tomatoes
5 garlic cloves, minced
2 cups water
1½ teaspoons cumin
1 teaspoon unsweetened cocoa powder
½ teaspoon garlic powder
1½ tablespoons chili powder
½ teaspoon paprika
¾ teaspoon dried oregano
½ teaspoon ground cayenne pepper
½- ¾ teaspoon salt
½ teaspoon ground black pepper
2 teaspoons soy sauce
INSTRUCTIONS
Heat the oil in a large heavy bottom pot over medium heat.
Add the turkey and cook until browned, stirring to break it up as it cooks.
Add the onion, red bell pepper, and garlic, and cook for a few minutes, stirring, until tender.
Mix in canned tomatoes, beans, corn, spices, and soy sauce. Add the water and stir to combine.
Bring the chili to a boil, then reduce heat to low and simmer partially covered for about 30 minutes until the chili thickens. (*Sometimes I simmer with the lid on, sometimes completely off - if you're finding that your chili isn't thickening to your desire, try removing the lid completely)
Serve with freshly baked corn bread
Two thumbs up! By the end of the game, this chili was GONE!
