“Quick and Healthy Turkey Chili” To Celebrate "National Chili Month"

Welcome to “Wordless Tuesday!” Well I have a warm and cozy recipe for you!

Did you know that October is “National Chili Month?” Not to be confused with National Chili Day which is February 25th. Chili, Chili, Chili! It doesn't matter if it's hot and spicy chili, turkey chili, beef chili, bean chili, bean less chili, white chili, red chili, green chili, vegetarian chili, meatless chili or 15 bean chili, chili is warming to the soul and a true favorite meal during cold months. There are many Chili recipes and not one recipe is the same.

It seems when the weather turns from warm, to cool, to cold.…that's when the chili pots are dusted off and pulled out of the back of our kitchen cabinets. Not many of us will shy away from a good chili dog- but you can bet that when winter hits, we make up for not eating chili in the summer by eating it several times during the winter. It's a true favorite! When we see the leaves falling, the wind blowing, and snow start to fall, the chili pot starts to simmer. 

Fire-fighters and Chili: Interesting enough, firefighters and chili just seem to go together.  Each and every year you hear of more and more Firehouse Cook-offs that are competing over the best Firehouse Chili between fire-stations. Most all of these cook-offs are put on to build funds for the fire station or for a local cause that they are supporting for the year. Support your local firemen and be a part of these great cook-off contests. There a lot of fun and you will eat some of the best chili you have ever put in your mouth!

Look below to my recipe this week and you will be thrilled and happy that in just 30 minutes, you'll have a mouthwatering pot of healthy, nourishing chili that tastes like it's been simmering for hours. Top with cheese, avocado, and cilantro for heaven in a bowl. Enjoy!

“Quick and Healthy Turkey Chili”

Ingredients:      Serves:4
2 tbsp. Extra Virgin Olive Oil
1 (about 1 cup) green bell pepper, chopped
1 (about 1 cup) small onion, finely chopped
6 cloves garlic, finely chopped
1 lb of ground turkey**
1 1/2 tsp ground cumin
1 tsp of cinnamon
1/4 tsp of smoked paprika
Couple dashes cayenne pepper for spicy lovers (optional)
1 can (15oz) low sodium Red Kidney Beans, drained
1 can (15oz) low sodium Black Beans, drained
2 cans (8oz each) tomato sauce (or 16 oz. homemade)
1/4 cup shredded Monterey Jack cheese
1 avocado, chopped in bite size pieces
Coarsely chopped fresh cilantro

Directions:
Heat oil in medium pot over medium heat. Stir in peppers, onions and garlic; cook until tender, 5-7 minutes. Add turkey, and spices. Cook, breaking up turkey with spoon, until browned, about 5 minutes. Stir in beans, tomato sauce, and 1 cup water. Bring liquid to boil. Reduce heat. Simmer until chili thickens and flavors come together, about 15 minutes. Top with cheese, avocado, and cilantro. Serve with a grilled cheese sandwich if you like, thick bread sticks, corn bread or Nachos.

**Looking for something quick to use some leftover turkey. You can also substitute shredded turkey breast or shredded chicken instead of ground. 




Recipe adapted from Goya Foods

Till Next Time………………………………...................

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