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.
