Last week I got an email from the American Diabetes Association which contained a recipe for Turkey and Veggie Chili. For the next several days all I could think about was making a big pot of Turkey Chili but the weather seemed a bit too warm to do so.
However, the temps finally cooled and it seemed like a perfect time to create a mini version of my Crock Pot Chili and it was delicious.
- Nonstick Cooking Spray
- 2 – packages of lean ground turkey (16 oz)
- 1 Can – Diced Tomatoes (14.5 ounce, no-salt-added)
- 2 Cans – Red Kidney Beans (15.8 ounce,un-rinsed and not drained)
- 1 package low sodium Chili Seasoning
This quick and easy chili recipe makes a great one-pot meal. The beans provide healthy carbs, the turkey provides lean protein and the tomatoes supply the veggies. – Feel free to add more vegetables, I didn’t have anything on hand, but next time will add sweet peppers.
Spray a large pan or skillet with cooking spray. Add the ground turkey and cook until brown. Add the Chili Seasoning, 1 can of diced tomatoes and 2 cans of Red Kidney Beans; mix well then bring the chili to a boil. Reduce the heat and simmer for 15-20 minutes.
Hubby and the mini men prefer to eat their chili over rice, however, I just had a small slice of cornbread which was baked in the oven in a cast iron skillet.
Let’s Chat > What is your favorite way to fix chili?