It’s hard to believe Saturday was the Illini’s 5th game of the season…and what a victorious win it was at Penn State! It’s rare the Illini OWN another team…so I was pleased! The girls, Mr. P, and I enjoyed the game from our home theatre and chowed down on this week’s chili entry…which was delicious!! Consensus among all…even my very picky friend, Mary 🙂
Turkey and Black Bean Chili from The Art of Living
1 Tbsp olive oil
1 large onion, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
4 garlic cloves, minced
1 lb ground skinless turkey
2 (15 oz) can black beans, rinsed and drained*
1 (14 1/2 oz) can low-sodium diced tomatoes
1 (15 ounce) can tomato sauce
3 Tbsp regular chili powder
Ancho chili powder, to taste (about 1 tsp)
Chipotle chili powder, to taste (about 1 tsp)
1 1/2Tbsp ground cumin
1 tsp dried oregano
2% shredded sharp cheddar cheese (2 Tbsp per serving)
fat free low-fat sour cream (1 Tbsp per serving)
sliced scallions, if desired
Heat the oil in a large nonstick saucepan over medium-high heat. Add the onion, bell pepper, and garlic; cook, stirring occasionally, until softened, about 5 minutes.
Add the turkey and cook, breaking it apart with a wooden spoon, until no longer pink, about 3 minutes. Stir in the beans, tomatoes, tomato sauce, chili powder, cumin, oregano, and salt; bring to a boil. Reduce the heat and simmer, covered, until the vegetables are very tender, about 45 minutes.
Taste and adjust seasonings. Serve with the cheese, sour cream, and scallions. Serves 6 w/ cheese, sour cream, and scallions.
Nutrition Information (per serving): 406 calories; 13.8 g. fat; 79 mg. cholesterol; 1523 mg. sodium*; 43 g. carbohydrate; 10 g. sugar; 14.5 g. fiber; 32.8 g. protein
Result: DELICIOUS!! We loved this chili! Authentic, flavorful, and high in fiber. The sodium* content is much lower than it calculated to because the black beans are drained and rinsed.
Question: What’s the tastiest thing you had over the weekend?
Have a great week,