Try This Chili Recipe

13 Feb

chili[1]A few months ago, my daughter and I made our first batch of chili of the season (I’d offer to share, but it’s already gone).  Anytime is a good time for chili, but we especially like it when the weather begins to cool.  This is one of my favorite chili recipes, one which I found several years ago.  I’ve modified it, a bit, over the years (feel free to do the same, based on your own taste preferences), but it’s still a delicious, healthy, nutritious, and easy-to-prepare dish.  Try it and let me know what you think.


  • 1 Tbsp olive oil
  • 1 tsp minced garlic
  • 1 small onion, sliced
  • 1 lb. ground turkey breast
  • 2 cans (14.5 oz.) diced tomatoes with jalapeno peppers
  • 1 can (10.5 oz.) each chickpeas, black beans, and kidney beans, drained and rinsed
  • 1 can (28 oz.) crushed tomatoes
  • 1/4 tsp each salt, cumin, and cinnamon
  • 4 tsp chili powder
  • hot sauce to taste


In a pot, heat the oil on medium-low.  Add the garlic and onion, and sauté until the onion is soft (about 3-5 minutes).  Add the turkey, and brown for about 5 minutes.  Add the diced tomatoes with juice, chickpeas, beans, crushed tomatoes, and spices.  Stir and bring to a boil, then reduce the heat and simmer for 20 minutes.  Makes 6-8 generous servings (freeze the leftovers and save $5 by eating them for lunch).

Nutrition Information (per serving)

  • 300 calories
  • 30 grams (g) protein
  • 30 g carbohydrates
  • 5 g fat (0 g saturated)
  • 10 g fiber
  • 700 mg sodium


Your thoughts?

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