Turkey and Black Bean Chili Recipe

It’s  National Chili Month so I thought I’d contribute a healthy chili recipe.  Chili is an awesome meal for a number of reasons.  I provides plenty of lean protein, fiber, and lycopene from the tomatoes.  It also has a favorable ratio of protein to carbohyrates.  The heat from the spices and peppers may also aid in digestion and help you burn more calories.

Turkey and Black Bean Chili

2 packages of Jennie-O Extra Lean Ground Turkey Breast

1 bottle of Spicy V8 juice (46 oz. bottle)

1 large can (29 oz.) of Goya Black Beans (rinsed)

1 med. Yellow onion (chopped)

4 TBSP Chili Powder (more if desired)

1 tsp. black pepper

2 tsp. cayenne pepper (more or less if desired)

2 cans of Ro-tel  diced tomatoes

2 tsp. of minced garlic

Optional:  A couple of diced jalapenos and habaneros peppers, depending on your comfort level with spice and desired heat level

 

Directions:  I usually start with a large pot and slowly heat up the V8 Juice, adding the beans, spices, and vegetables.  I then brown the ground turkey and add to the chili.  Once the chili is steaming hot, I add the thoroughly cooked turkey and simmer for about 5 minutes.  I portion the rest and either freeze it or eat within the next 2-3 days.

**There are low sodium versions of both the Goya Black Beans and the Spicy V8 juice.  If you use these you can add a pinch of salt or preferably, some Mrs. Dash to give the chili a little more flavor.  Either way, you’ll be significantly lowering the sodium content of this recipe by using the reduced sodium versions.