This recipe was made one dull Thursday night, in search of something productive to do. After consulting a cookbook, I ventured out on my own to the supermarket to buy the ingredients (adding many of my own). I started off following along with my recipe, but then just ended up cooking along to my own rhythm, adding this and that until it was finished. It’s pretty hard to screw up chili, so even if you don’t end up following my method, your chilli is sure to be delicious. One of my favorite parts of a chilli is that you can add vitamin packed vegetables that normally you don’t like to eat (but know are good for you) and somehow, in a chilli they go down no problem! I also had a carrot in my fridge that was looking pretty sad, but chopped up in a chilli it tastes pretty good! One ingredient not to miss out on is the cumin; this spice really makes the chilli come alive, and plays a leading role in flavour.
Here is the list of what I used in my chilli:
HEALTHY HEARTY CHILLI
- Olive Oil
- Lean minced turkey
- 1 cup onion, chopped
- 1 garlic clove, finely chopped
- Green beans, chopped
- 1 carrot, chopped into thin slices
- 1 green pepper, chopped
- Spinach, as much or as little as you like, chopped
- 1 large tomato, chopped into bite size pieces
- 1 jar of marinara sauce/tomato sauce of your choice
- 1 can romano beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 1 tbsp cumin
- 1 tbsp chili powder
- 1 tbsp oregano
- Salt to taste.
Start off by heating a large pot to medium heat with some olive oil. Then add the turkey, onion and garlic. Cook until the turkey is cooked through, stirring often, about 5 minutes. Once cooked through reduce heat to minimum and let sit until vegetables are ready.
In a separate pan I cooked the vegetables just to tenderize them before adding to the chilli mix. Start with heating the pan to medium heat with olive oil. First add green beans and carrots and cook for 4 minutes, stirring often. Next add green pepper and spinach and cook for another 3 minutes. Finally, add the tomato and cook for another 2 minutes, bringing the temperature down to low.
While your vegetables are tenderizing, add your beans and tomato sauce and spices into the large pot with the turkey mixture. Bring the temperature up until the sauce begins to boil slightly, and then reduce to medium heat.
Once the vegetables are ready, add them into the large pot. Stirring often, cook for another 5 minutes on medium heat. While stirring, add salt and more spices if desired to taste.
And Volia! Your chilli is finished.
With this big batch, I was able to have a dinner that night as well as put away 5 single servings in the freezer. Again, feel free to add other vegetables to make your chilli even more nutrition packed. Some suggestions would be kale, collard greens, or broccoli. Disguised in this chili, you won’t even notice them! 😀 Perfect for feeding your veggie haters (and hopefully, as part of Triple Cord you don’t have too many!)
Locavore Learner: eating organic at University Student