Simple Hearty Chilli

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 Healthy Vegetarian Recipe

I love, love, love chilli, almost as much as I love Chipotle.  With the winter months upon us, there is nothing better than a nice warm bowl of chilli while snuggling up on the couch catching up on shows on HuluPlus.  Lol.  I normally make this recipe with ground turkey, but this time I decided to use a meat substitute, Morningstar Farms® Griller Crumbles.  My system is still recovering from the Christmas holiday, so I have been trying to eat as cleanly as possible for the next couple of weeks to get it back on track.  If you’re not a big chilli fan, you may want to half the recipe.  This recipe makes about 6-8 servings and lasts me a few days.

2 cans of kidney beans (I prefer Goya)
2 cans of black beans (I prefer Goya)
2 cans fire roasted tomatoes (I use Hunt’s)
1 lb of ground turkey or meat substitute
1 red onion (chopped)
3 garlic cloves (minced)
4-5 tbsp cumin
3 tbsp chilli powder
2 tbsp cayenne pepper
salt and pepper to taste

In a medium saucepan, brown ground turkey.  If using a meat substitute, make sure it is thawed out if frozen.  It can be added directly to the chilli mixture.

In a separate large pot, dump the canned beans, tomatoes, chopped onion, and the minced garlic cloves.  Stir and add in the seasonings.  Stir the mixture again to evenly distribute all of the ingredients.  Turn the stove on medium-low or whatever setting that will allow a low simmer.

Allow to simmer for 45 minutes to an hour, stirring constantly.  Once done, allow to cool for about 30 minutes and serve with a garnish of cheese, pico de gallo, sour cream and/or chips or cornbread.

I make my own pico de gallo that you see in the picture.  Here is a recipe for that:

Pico de Gallo
2 tomatoes (chopped)
1 red onion (chopped)
1 jalapeño pepper (chopped, remove seeds for less heat)
¼ cup chopped cilantro
3 tbsp lime juice
salt to taste

Combine all of the ingredients in a bowl and place in the refrigerator for 30 minutes before serving to allow the flavors to meld together.







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