Since winter was so cold this year, chili has made its way into our menu rotation quite frequently over the past several months. However, my old chili recipe wasn’t exactly diet friendly, so I tweaked it a bit to come up with a recipe that everyone except our oldest son loves (he has a dislike of anything that has beans in it….he also hates peanut butter….I have no explanations!).
This recipe is super easy and is quick to make if you’re pressed for time:
1 Tbsp. olive oil
½ medium onion, chopped
2 garlic cloves, chopped
1 lb. ground turkey, browned
2 tsp. cumin
1 tsp. chili powder
1 tsp. oregano
¼ tsp. cinnamon
3 cans beans (I usually use a mix of pinto and black beans)
2 cans diced tomatoes
chicken broth (amount depends on how hearty you prefer your chili)
salt and pepper to taste
Cook onions in olive oil over medium high heat for 3-5 minutes. Add garlic and cook for an additional 30 seconds. Add browned ground turkey, cumin, chili powder, oregano, and cinnamon. Stir until combined.
Add beans, tomatoes, chicken broth, salt, and pepper. Simmer on medium heat for 20-30 minutes. Serve with low fat cheese.