I like to use three different kinds of beans, but you can use whatever you prefer. The more beans, the healthier, right?
|Beans, beans, the musical fruit...|
This chili has a nice smokey flavor to it and isn't too terribly hot. It has two "secret" ingredients that enrich the flavor--a chipotle chili (a smoked jalapeno) and some cocoa powder!
We serve it over rice (brown since we're trying to be healthy!) but it's good over small pasta like elbows or ditalini. Or even just plain! Top with a dab of low fat sour cream and some reduced fat grated cheese, and even Gigi from my Gourmet De-Lite series would approve!
1.25 lbs. ground turkey (or lean beef if you prefer)
1 chopped onion
2 garlic cloves, pressed (I never mince--I always use a garlic press for maximum ease!)
2 tsps. olive oil
2.5 TBL chili powder
|Simmer for 30 minutes|
2 tsps unsweetened cocoa powder
2 tsps dried oregano
2 tsps ground cumin
salt to taste
1 28 ounce can diced tomatoes
1 15 ounce can black beans, drained and rinsed
1 15 ounce can pinto beans, drained and rinsed
1 15 ounce can kidney beans, drained and rinsed
1 dried chipotle chili
Heat olive oil in a Dutch oven and add onion and garlic. Saute until onion softens. Add turkey and cook until turkey loses its raw color. Make a well in the center of the turkey/onions and add spices. Heat for a minute to bring out flavor. Mix in the rest of the ingredients and bury chipotle chili in the middle.
Bring to a boil, lower heat and simmer for 30 minutes to meld flavors. Remove chipotle chili before serving.
|Top with sour cream and grated cheese!|