Dyan made Healthy Chili that you can serve in a variety of ways. For more healthy eating tips and nutritious recipes, go to www.coachdconsulting.com.
Dyan’s Turkey Chili Ingredients:
2 T extra virgin olive oil
¾ cup diced onion (yellow, white, or red is fine)
1 T chopped garlic
2 t salt
1 T chili powder
1 T cumin
3 T tomato paste
1-2 T hot sauce (you could substitute apple cider vinegar)
2/3 lb lean (90% or greater) ground turkey (you could also use beef or vegetarian crumbles)
1 12-oz beer (the alcohol cooks out but you could use chicken or vegetable stock if you prefer, but the flavor of the beer is great)
2 cans no-salt-added diced tomatoes, drained slightly
1 can red kidney beans, rinsed and drained
Cayenne pepper to taste
Directions: Combine first six ingredients in dutch oven or large stew pot over medium heat. Stir with wooden spoon until onions become translucent, but don’t burn garlic. Add tomato paste and Tabasco and cook for another couple of minutes. Move ingredients in the pot to one side and add ground turkey so it can brown in the bottom of the skillet. Once turkey loses raw color, add beer. Use beer to deglaze (get the gunk off the bottom of the skillet). Combine well and let simmer over medium-low heat until liquid reduces by about half. Add tomatoes, kidney beans and cayenne and reduce heat to low. Let cook on low heat for at least 30 minutes (up to an hour). You can serve immediately, but it is even better after it has been refrigerated for 24 hours (can keep in fridge for several days or in freezer for several months) and reheated. Serve with grated cheese and sour cream or Greek yogurt (and/or sliced jalapenos or green onions). This also works great as a topper for hot dogs and burgers, with scrambled eggs in a tortilla for breakfast, or add lots of cheese and use as a dip.
