I’m Bored With The Same Old Chili!


I LOVE my turkey chili recipe I have posted on PaulasHealthyLiving.com (http://paulashealthyliving.com/paulas-turkey-chili/), but I’ve had a few readers write in requesting some healthy options for that recipe. I thought I would break it down into categories.

Meat Options:
-Ground Turkey (as my recipe calls for)
-Ground Bison (very lean and may need more spices)
-Ground 90% Lean Beef
-Ground Lamb
-Ground Pork
-Ground Soy Crumbles
Heat 2 tablespoons extra-virgin olive oil in a Dutch oven over medium-high heat. Add chosen meat, 1 large opinion, diced, and 3 garlic cloves, minced. Cook, stirring, until the meat is no longer pink.

Vegetable Options:
-2 cups chopped sweet Bell Pepper
-3 cups chopped Zucchini
-3 cups Kale, stems removed
-3 cups diced Eggplant
-2 cups diced Carrots
-3 cups chopped husked Tomatillos, 1 cup chopped poblano pepper (roasted over open fire, then let rest being wrapped in foil to sweat. Remove the skin, then chop)
-3 cups okra
-1 cup fresh or frozen Corn
-3 cups Mushrooms (if you caramelized in a pan and then add, they will have different depth of flavor)
-2 cups chopped Butternut Squash
-1 14-ounce can no-salt-added diced Mushrooms

Spice Options:
-2 tablespoons ancho chili or plain chili powder
-2 tablespoons dried oregano
-4 tablespoons cumin 2 tablespoons unsweetened cocoa powder (Cincinnati chili)
-1 teaspoon cinnamon (Cincinnati chili)
-2 tablespoon paprika
-2 teaspoon cumin
-2 tablespoons minced Chipolte chilies in adobo sauce
-2 tablespoons Worcestershire sauce
-2 garlic sauce
-2 teaspoons Tabasco sauce
-1/8 teaspoon cayenne
-1/2 teaspoon salt
-1/2 teaspoon freshly ground pepper
-1 tablespoon sugar in the raw (Cincinnati chili)
-1 Tablespoon instant expresso powder

Beans or Complex Carbs:
-2 15-ounce cans no-salt-added black beans, rinsed
-2 15-ounce cans no-salt added white beans, rinsed
-2 15-ounce cans no-salt added pinto beans, rinsed
-1/2 cups bugler
-1/2 cups quinoa
-1/2 cups farro
Add the rinsed beans, and/or complex carbs. Stir. Add up to 4 cups of water, chicken stock, beef stock or vegetable stock, depending on how thick you desire your chili to be.

NOW, the creative composition is up to you. Mix and match. Trial and error work just fine.

Bring your chili creation to a boil. Reduce to a simmer, partially cover and cook, stirring occasionally, until liquid is reduced and thickened, about 20-30 minutes,

There are no ‘wrong’ choices, just ones you don’t prefer to make again.


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