Doesn't sound much like a #twitloss post, does it?
Well, it does if you make chili the way I do. I don't use ground beef (although PK thinks I do... shh, don't tell him!) and I use a special recipe I found years ago. It's not your traditional Texas chili. Meaning: there are beans in it. PK grumbled about it the first time I made it, but when he took his first bite, he promptly stopped talking because he had his mouth too full of food to speak. Yup, it's that good. It's also pretty healthy, for chili.
- Total Time:
- 1 hr 25 min
- Prep
- 15 min
- Cook
- 1 hr 10 min
- Yield:
- 10 cups (serves 8, serving size 1 1/4 cup)
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced (1 cup)
- 1 red bell pepper, diced (1 cup)
- 2 carrots, diced (1/2 cup)
- 2 teaspoons ground cumin
- 1 pound ground turkey
- 1 (28-ounce) can crushed tomatoes
- 2 cups water
- 1 chipotle chile in adobo sauce, seeded and minced (optional - I rarely use this)
- 2 teaspoons adobo sauce from the can of chipotles (again, optional - I rarely use this)
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper
- 1 (15.5-ounce) can black beans, drained and rinsed
- 1 (15.5-ounce) can kidney beans, drained and rinsed
- 1 (15.5-ounce) can pinto beans, drained and rinsed
Directions
Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper. Simmer, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and cook, partially covered, 20 minutes longer. Season, to taste, with salt and pepper.