Cold Weather Chili

Cold Weather Chili


1 lb. Ground Turkey (you can use beef if you prefer but it adds fat and cholesterol)

2 cloves minced garlic

2 large carrots – peeled and chopped

2 stalks celery — trimmed and chopped

3 tsp ground cumin

1/2 t salt or to taste

1/2 t cayenne (to taste)

1/2 t red pepper flakes (to taste)

32 oz fat-free reduced-sodium chicken stock

32 oz crushed tomatoes

7 oz. green chilis (you can use jalapenos if you like more heat)

15 1/2 oz. canned pinto, kidney, or black beans

15 oz. fat-free canned refried beans

15 oz. (or two cups) corn


Optional toppings:


shredded cheddar cheese

sour cream

tortilla chips

In a stock pot or dutch oven heat a small amount of olive oil.  Add the onion, carrots, and celery.  Saute until onion translucent.  Add turkey, breaking up and stirring until cooked.  Add seasonings — salt, cumin, red pepper flakes, cayenne, garlic.  Cook 1 minute.  Add crushed tomatoes, broth, all beans, and corn.  Mix well.  Place 3-4 sprigs of cilantro on top.  Bring to a simmer then turn to low.  Cook for 15 minutes so flavors can mix.

Remove the cilantro sprigs when ready to serve.

Top with:  shredded cheese, avocado, sour cream, cilantro, or tortilla chips.