Chili is one of my favourite hearty meals to have on those cold days of winter. Its easy to make, and can feed a large number of people AND you don't even break a sweat (which is best to avoid when cooking).
My friend and I often make a large pot of chilli at the beginning of the week so we have quick and easy meals all week. Its great to freeze leftovers so you can reheat a portion when you are in a rush. Now taking a spin on the traditional chili recipes, we normally switch up the beef for turkey and chicken to make a lighter version which still provides all the flavour.
You can serve chilli in so many different ways- over spinach/veggies like a salad, on pasta, in tacos, wraps or baked into a chili pot pie (I've always wanted to try that).
Recipe: Turkey and Chicken Chili
Serves 6-8
Ingredients:
3 lbs ground chicken and turkey (I used 1 lb chicken and 2 lbs turkey)
2 med onions diced
4 cloves garlic minced
1 tbsp chili powder
1 tbsp paprika
1/2 tsp chili flakes
1 tsp cayenne
1 1/2 tsp cumin
2 tbsp chicken spice
salt and pepepr to taste
1 tbsp molasses
1 tbsp apple cider vinegar
28 oz can crushed tomatoes
1 can kidney beans rinsed well
1 can of blackbeans rinsed well
Variations:
- use any combination of beans you would like (chickpeas also go well)
- Add any other vegetables (mushrooms, corn, peppers or peas added at the end)
- Grate cheese on top and garnish with parsley and sour cream
Stovetop: Simmer mixture, partially covered, stirring occasionally on low heat for approximately 2 hours. Add rinsed beans and any other vegetables you wish to include and simmer for an additional 20 min.
Slow Cooker: add mixture to the slow cooker and cover. Turn heat to high for 5-6 hours or turn to low and cook for 8-10 hours. Add the beans and cook for one hour (turn heat to high).
Serve garnished with cheese, balkan yogurt (low fat replacement for sour cream) and with a side of vegetables or on a bed of spinach.
