Megan’s Skinny Chipotle Turkey Chili
by Megan Sapelak, Serves 4
1 teaspoon of cumin
1 teaspoon of chili powder
1/2 teaspoon of paprika
1/8 teaspoon of cayenne pepper (optional)
1/2 teaspoon of chipotle seasoning (optional)
1/2 teaspoon of salt
1/4 teaspoon of pepper
1 pound of ground turkey
1-2 cloves of garlic, chopped
1/4 cup of cilantro, chopped
1 cup of onion, chopped
1 cup of green peppers, chopped
1 can of no salt added corn
1 can of reduced sodium black beans
1 can of reduced sodium red kidney beans
1 can of no salt added diced tomatoes
1. Season turkey to taste using chili powder, paprika, cayenne, chipotle seasoning, salt and pepper.
2. Cook turkey, garlic, and onions in a frying pan on medium until cooked all the way through. Then set the stovetop to low to keep it warm.
3. Using a strainer, drain and rinse the corn, kidney beans and black beans. Place them in a large bowl and set aside.
4. Add about half the can of diced tomatoes (including the juice) to the turkey and stir. Add more if desired.
5. Take about 1 cup of corn and bean mixture and add to the turkey. Stir and add more if desired.
6. Chop about 1/4 cup of cilantro and add to the mix. Then cut the lime in half and squeeze half of the lime over the turkey.
7. Serve and enjoy! Plain Greek yogurt is a yummy, skinny substitute for sour cream.
Tips from Megan:
- Go pretty light on the cayenne because the chipotle seasoning is also spicy, but the smoky flavor is delish!
- The leftover corn and bean mixture makes delicious small snacks or salad toppings for the rest of the week!
Cara’s Crockpot White Chicken Chili
by Cara Laney, Serves 6
1 jar of salsa
2 cans of white pinto beans
1 1/2 pounds of chicken breast, chunked and cooked
2 cans of Great Northern white beans
8 ounces of Monterey Jack, shredded cheese
8 ounces of Pepper Jack, shredded cheese
A dash of chili powder
4 tablespoons of cumin
Salt and pepper to taste
1. Place all ingredients in a crock-pot and simmer on low all day.
2. Top with sour cream and serve with Fritos or taco chips!
Lesley’s Classic Chili
by Lesley Banis, Serves 4-6
2 cups tomato sauce
1/2 cup tomato paste
1 pound of ground meat (beef, turkey or pork)
1/2 medium onion, diced
Pinch of sugar
Pinch of salt and pepper
1 bay leaf (remove before serving)
1 teaspoon of basil
1 tablespoon oregano
1 tablespoon cumin
1 teaspoon garlic powder
2 tablespoons chili powder (add more for spicy chili)
1 14-ounce can of kidney beans, drained
1 14-ounce can of chili beans
1. Add one pound of ground meat (beef, turkey or pork) to a Dutch oven and brown until fully cooked.
2. Drain the ground meat and add it back to the Dutch oven.
3. Add in the tomato sauce, tomato paste, onion, sugar, salt and pepper, bay leaf, basil, oregano, cumin, garlic powder, chili powder. Stir together.
4. Add kidney beans and chili beans. Stir together.
5. Set on medium heat, covered for 20 minutes.
6. Serve with your favorite toppings like sour cream, hot sauce, cheese or salsa!
Tania’s Chili For A Crowd
by Tania Roland, serves 12
1 tablespoon of olive oil
1 large onion, chopped
2 pounds of lean ground beef
1 large bell pepper, chopped
2 teaspoons of chili powder
3 teaspoons of garlic powder
3 teaspoons of onion powder
2 tablespoons of cocoa powder, unsweetened
1 1/2 teaspoon of salt
1 teaspoon of black pepper
1/2 teaspoon cayenne (optional)
1 15-ounce can of tomato sauce
2 cups of beef broth
1 28-ounce can of crushed tomatoes
1 15-ounce can of diced tomatoes
1 15.5-ounce can of black beans, drained
1 15.5-ounce can of kidney beans, drained
Grated cheddar cheese for garnish (optional)
Sliced avocado for garnish (optional)
Sour cream for garnish (optional)
1. Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion and cook for five minutes, stirring occasionally.
2. Add the ground beef to the pot and cook for six to seven minutes until fully brown.
3. Add the chili powder, cocoa powder, garlic powder, salt, pepper and cayenne (optional). Stir well.
4. Add the broth, crushed tomatoes, diced tomatoes (with their juice), tomato sauce and drained beans. Stir well.
5. Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili uncovered for 30-45 minutes, stirring occasionally.
6. Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving. Enjoy!