Hearty Turkey and Bean Chili

Hey baBe (I don't know why people keep misspelling that) wanna come over for some Netflix and Chili? What's better than throwing everything in a pot and letting it cook all day while you binge watch episodes on Netflix? Nothing, nothing at all. The heart-healthy changes I made were simple, duh no-brainers. I swapped beef for turkey, you really can't tell the difference and if you do, you're a lying. Took out the "Texan" part and added beans for added fibre goodness AND threw a pantry of spices in. BAM, awesome chili, better the next day and even more delicious the day after that.

Why is this good food good for you?

1. Ground turkey vs. ground beef. This chili is packed with flavour from all of the spices, tomatoes and beans. Substituting beef for turkey is a smart, heart healthy choice since turkey holds a lot of flavour and a great source of protein. It holds half the bad, heart clogging saturated fat than ground beef.

2. Soluble Fibre. The first thing that will come up when you search cholesterol lowering foods are foods that are high in soluble fibres. Soluble fibre foods help clear out cholesterol from your body before they are absorbed and reduce the bad LDL cholesterol. They are also great for your digestive system and reduce the risk of stroke. Both black and red kidney beans are packed with fibre and tasty too.

Skip ahead to the nutritional facts and printer-friendly version of this recipe.

Ingredients:

1 tbsp olive oil

1 large finely chopped, red onion 1 19oz. rinsed, red kidney beans

1 14 oz. rinsed, black beans 1 12 oz. rinsed, canned summer corn

1 14 oz. canned, diced tomatoes (or fresh)

1 lb ground lean turkey

1/2 cup vegetable (or chicken) broth

1 tbsp tomato paste

2 tbsp chili powder

1/2 tsp cayenne pepper

1/2 tsp ancho chili powder 1 tbsp garlic powder 1 tbsp cumin

1/2 tsp oregano

2 dried bay leaves

salt and pepper to taste

Toppings:

sour cream

shredded cheddar cheese

chopped green onions

5 Easy Steps (Instructions):

Step 1: Heat olive oil in a pot over medium-high and sauté onions.

Step 2: After a minute, add turkey meat to brown.

Step 3: Once meat the is brown, add tomato paste and mix through, then add vegetable broth.

Step 4: Add beans, corn and diced tomatoes. Season with salt and pepper and stir. Reduce to a simmer and let it cook with the lid on. Stir occasionally, I like to let it cook for 2 or more hours, but it's good to eat after 20 minutes.

Step 5: To serve discard bay leaves from pot. Spoon in chili into a bowl and top with cheddar cheese, sour cream and/or green onions. Enjoy! Enjoy more the next day!

Enjoy! Nutritional facts and printer-friendly version of this recipe here.

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