It’s National Chili Day! Thank goodness, because I’ve been craving comfort food with all this cold weather we’ve been having. This recipe for chili could not be any easier if you tried… hence the name: Easy Chili. The original version uses meatless crumbles for vegetarians. However, if you’re not a vegetarian, just substitute lean ground turkey.
Makes 4 servings
Serving size:2 1/2 cups chili
16 oz – vegetarian meatless crumbles (or lean ground turkey)
1 cup – onion chopped
1 cup – green bell pepper chopped
1/2 cup – carrot, strips or slices
3 cloves – garlic minced
16 oz – tomato canned, crushed, no salt added
16 oz – tomato sauce, no salt added
16 oz – kidney beans
2 tbsp – chili powder
3/4 tsp – cumin
1/4 tsp – cayenne pepper
Optional: Top with plain Greek yogurt, which tastes just like sour cream, but is packed with protein.
Cook the meatless crumbles (or lean ground turkey) according to package directions. Chop onions, green peppers and garlic. Combine the rest of the ingredients in a large pot. Add crumbles (or meat) to chili sauce. Simmer for 30 minutes.
Tip: If you want your chili to taste even better, you can use a slow-cooker or you can make it a day in advance. Chili always tastes better when it has sat in the fridge overnight.
360 Calories per serving
Fat per serving: 3.12 g