I thought that spring was here but now we are in the 30s and 40s again. So what's a mid west person supposed to do to keep warm? Make chili! Or at least that's what I did tonight for dinner. The recipe below is based on a Cooking Light recipe with my own changes to make it even healthier (and tastier). It makes 8 servings and is under 300 calories per serving and packs a whopping 33 grams of protein. It's also the perfect chili for the slow-carb dieter.
What you need:
Cooking spray
2 medium yellow onions, chopped
1 1/2 tablespoons chili powder
1 tablespoon minced garlic
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
3 (15.8-ounce) cans Great Northern beans, rinsed very well and drained
4 cups chicken broth
1 1/2 pounds 93% lean ground turkey, browned and drained
1 can diced tomatoes, drained
2 limes, juiced
pepper to taste
What to do:
In large stock pot, heat cooking spray over medium heat and saute onions until they begin to soften. Stir in chili powder, garlic and cumin until well mixed. Add in oregano and beans and mix well. Add chicken broth. Simmer, covered, for 20 minutes. Put 2 cups of the bean/broth mixture into a blender and blend until creamy (30 seconds or so). Pour puree back into stock pot, add turkey, tomatoes, lime juice and pepper.
Enjoy!
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