Now that fall is upon us, I’ve been searching through recipes that are great for both lunch and dinner. Growing up, my dad would make the best chili. We would always save this dish for a day that was extra cold and grab a big bowl keep ourselves nice and toasty. I decided to take my dad’s recipe and tweak it a little for a healthy, protein packed chili. Here are some tips on how I transformed this classic dish:
Instead of the traditional beef chili, I’ll be using ground turkey. I personally like to get extra lean ground turkey, which contains 1.5 grams of fat, versus the normal 17 grams. The red kidney beans that go into the chili are also a great source of protein and cholesterol-lowering fiber. I’m ditching the olive oil for coconut oil, which is a healthy alternative when sautéing my ingredients. Can you say added flavor?! That’s one of my favorite reasons for using coconut oil; the flavor boost that’s given to all components of this chili is wonderful. Now remember, when substituting butter or other oils for coconut oil, simply replace the amount any recipe calls for in a 1:1 ratio. I’m a big fan of reducing my sodium in any way possible when cooking, so I used a Ms. Dash chili seasoning mix and searched for all other reduced sodium items to add in this dish. Let’s take a look at what you’ll need:
1 onion, diced
4 cloves of garlic, minced
Pepper, to taste
1 tablespoon Kelapo Coconut Oil
1 package extra lean ground turkey
1 cup low sodium V8 Vegetable Juice
1 28-ounce can diced tomatoes, in juice
½ cup canned reduced sodium red kidney beans, drained
- Heat coconut oil over medium heat in a 4 to 6 quart sauce pan. Add in diced onion and minced garlic. Cook for around 3 minutes, or until tender.
- Next, add in ground turkey and cook until completely brown. Add Ms. Dash seasoning mix and pepper to taste.
- Mix in V8 Vegetable Juice, diced tomatoes, and kidney beans. Thoroughly combine all ingredients and let simmer for 20-30 minutes on medium-low heat.
- Once all ingredients are softened, serve and enjoy!
That’s all there is to it…the recipe is that simple! Now that I have a bowl of hot chili ready to eat, I like to add a dollop of fat-free sour cream and fat-free cheddar cheese. I personally stick to fat-free or low fat dairy to keep my calorie count reduced. This way, I have a guilt-free dinner that’s hearty and delicious. You can also pair this dish with corn bread, yum! For other fall inspired recipes, try Michelle’s lasagna soup or my gluten-free peach cobbler for dessert. What’s your favorite recipe to make during the winter?