Chili is one of those comfort foods that can be lightened-up and ‘healthified’ by making just a few subtle changes to the base ingredients. It is also a recipe that can be tweaked to meet your own flavor specifications. You can make a batch super spicy or with more of a smoky flavor, made with ground beef or shredded chicken, kidney beans or black beans, or topped with cheddar cheese or sour cream. The possibilities are endless and no matter your taste buds’ preference, I can almost guarantee that you’ll be able to find that perfect recipe to meet all of your chili dreams.
When I make chili, I usually try to keep it simple, not too spicy, and filled with healthy ingredients, (but not an overwhelming amount of them). If a recipe requires too many ingredients I probably won’t make it, especially during the work week, because of how costly and time consuming a large recipe can quickly become. For the most part, I like to keep the base pretty similar every time – ground turkey, a mix of canned beans, tomatoes and fresh diced onions.
This recipe I am sharing today makes a big batch and is perfect if you like leftovers or want to freeze half of it for a quick dinner another time. Tim and I both had a bowl the first night I made it, I had it for lunch two more times during the week, and Tim finally ate the rest for dinner one night when I was not home. This meal was quick to throw together, and only took about 30 minutes start to finish. Definitely an awesome, healthy and protein-packed recipe to have on hand for any night during the week!
Oh, and my recipe for Sweet Yogurt Cornbread makes for an awesome side dish to go with this meal. I made a batch of that too for dinner!
Talk to Me!
- Are you a chili fan? Do you prefer your chili spicy or smokey? Made with ground beef, ground turkey, or shredded chicken?
- What is your favorite chili topping?
- Do you tend to stick to one chili recipe, or do you like to mix-up the ingredients?