It’s that time of year again! It is finally starting to cool down in Florida and I am very excited to drink my seasonal coffees and eat some chili! 🙂 Chili is one of those recipes that has endless versions, but here is one we made today and LOVE! It’s filling, yummy & healthier than some of the other options. My only warning is that it is in no way spicy! I am not a fan of hot foods so if you like some kick be sure to add extra chili pepper or even some hot sauce!
2lbs Extra Lean Ground Turkey
1/2 Cup diced Onion
1 Red Bell Pepper diced
1 tbsp Garlic Powder
2 4oz cans of diced Green Chilies
1 15oz can Low-Sodium Pinto Beans
1 15oz can Organic Black Beans
2 14oz cans Organic diced Tomatoes
1 Tbsp Splenda Brown Sugar
1 Tsp Chili Powder (Add more for extra kick)
2 Tbsp White Vinegar
3 Tbsp Yellow Mustard
2 Tsp Cumin
1 Tsp Salt
In a large pot cook meat with onion, pepper, and garlic powder. Cook until meat is no longer pink.
Next add green chilies, beans, tomatoes, brown sugar, vinegar, mustard, and all other spices. Stir until it is mixed well.
Bring to a boil then reduce heat to a simmer. Cover with lid for about 10 minutes.