I don’t know about you but I am always looking for easy, quick, reheatable meals (yes, reheatable is a word now) that don’t require special obscure ingredients. So many things I see online and in cookbooks require some single use ingredient that I just plain am too lazy to buy. This easy chili recipe is one of my favorites because it can be made from ingredients that are almost always available in my kitchen. I enjoy regular chili but often times its a little heavy. This chili is beef free and about as low-calorie/high protein as you can get.
This recipe is adapted from a dish found on @mealprepmondays on Instagram.
1/2 pound ground turkey (chicken or beef can work too in a pinch)
2 cans (16 oz.) kidney beans (I like to do light and dark for more color variation.)
1 can (16 oz.) tomatoes (we do crushed, but use what you like/have)
1/2 large onion diced (more or less to taste)
1 clove minced garlic
1 cup water
1 cup corn (fresh, frozen, or canned)
1 can (8 oz.) tomato sauce or paste
1 tbsp. chili pepper
1 tsp. cumin
Salt & pepper to taste
Serves 5-7 (Depending on if my father is coming to dinner or not.)
Start by browning your turkey. Once cooked throughly drain and place the turkey in your large pot. Sauté onions and garlic until soft or caramelized (Or until you get bored.)
Combine turkey, kidney beans, tomatoes, onion & garlic, tomato sauce and water on medium or medium-high heat. Add chili pepper and cumin to taste. I like things pretty mild around here but do what works for you and your family.
I like to cook this for about 20 minutes to let the flavors mush together and then I add the corn for the last five minutes. This keeps it nice and crisp.
Wanna make it a meal? Chili goes great with cornbread. We love the Quaker cornbread recipe.
|nom nom nom|