Some days are just “chili days”. Is it a coincidence that those particular days are usually “chilly”? I think not.
But bad jokes aside, I really do think that we enjoy food based on our emotions and feelings. On cold days, we want warmth and comfort and the feeling of home and a warm kitchen with fabulous aromas. What better way to scent your kitchen than a big pot of chili?
YOU MIGHT ALSO ENJOY:
Clean Eating 2 Bean Turkey Chili
(Makes approximately 20 servings)
- 1 1/2 pound lean, ground turkey
- 5 cloves garlic, chopped fine
- 1 medium yellow onion, chopped
- 1 tablespoon olive oil
- 1 (28 ounce) can diced tomatoes (not drained)
- 1 (15 ounce) can black beans, no sugar added, drained and rinsed
- 1 (15 ounce) can kidney or cannellini beans, no sugar added, drained and rinsed
- 1 pound frozen corn (optional)
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 (12 ounce) jar of your favorite salsa
- In a large pot, saute’ the garlic and onion in the olive oil.
- Stir in the meat and brown, breaking it up as you stir.
- Stir in everything else and cook over medium-high heat until the meat is cooked through. Stir frequently to avoid any burning on the bottom of your pot. If you need extra liquid, you can always stir in a little chicken broth to get the consistency you like. But I found that the salsa was enough. Do what suits your tastes.
- Allow to cool and serve.
Note: If you can manage it, store this overnight and enjoy the next day. The flavor is even better on the second day when the flavors have really melded. Yum!