Every year, as the weather begins to cool, we always look forward to making turkey chili. Not only is it the first taste of fall and the coming holiday season for us, but it is also extremely easy and full of tasty, lean protein. This weekend, we headed up to the North Carolina mountains to relax for a long weekend (Fall Break!) and enjoy all of the fall mountain colors. Naturally, we made this chili last night to help us keep warm in the cooler temperatures!
Upon request, I have already given this recipe to many friends. It is so easy that you could make it any night of the week and with minimal time and effort. I am always ready for the warmer weather when spring rolls around, but this recipe makes saying goodbye to the cooler months bittersweet.
- 1 lb. lean ground turkey (cooked, left over, shredded turkey or chicken also works well!)
- 1 tbsp. olive oil
- 1 tbsp. chili powder
- 2 cans Rotel tomatoes with green chilis
- 1 can kidney beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 2 cans sweet corn, drained
- Fat free cheddar cheese, shredded
- In a large pot, brown the ground turkey in olive oil.
- Once the turkey is completely browned, stir in the chili powder until completely incorporated.
- Add the Rotel and cook for five minutes.
- Add beans and corn and cook, stirring occasionally, until hot.
- Serve and top with a little cheddar.
- Serves 8 ・275 calories per serving
- Also, great served over rice or with tortilla chips (I prefer Tostitos Baked Scoops!), though this changes the nutritional information.
- In the fall, I like to add 15 oz. of pureed pumpkin to up my veggies and make this creamy and delicious. The result is a chili with a texture as though you've mixed in cheese, before you've even done that!