I heart Fall and I double heart Turkey Chili.

Ahh, Fall is finally here.  I love the leaves, the sweaters, the cider mills, the pumpkins, and most of all, the food.  Chili is one of those warm, comforting, Fall foods and I love how easy it is to throw together.  I typically prepare it in the morning before work, as I love coming home to a house that smells wonderful and a delish dinner that’s already done.  Chili is similar to Chocolate Chip cookies, in that everyone likes their’s a different way.  My chili is a smooth, bean filled, thick, spicy dish that of course, is beef free so that both my husband and I can enjoy it.  With a dollop of fat free Greek Yogurt and a sprinkle of low-fat cheese, you’ve got yourself a warm, fiber filled, protein loaded, low-fat Fall meal.  And now you can have that extra piece of Halloween candy for dessert since you had such a healthy dinner. ;)

 

 

 

Turkey Chili

• 20 oz. Extra Lean Ground Turkey Breast
• 1.5 tsp Extra Virgin Olive Oil
• 1 cup Chicken Broth
• 1 can Tomato Paste
• 1 can Crushed Tomatoes
• 1 can Bush’s Chili Beans, undrained
• 1 can Dark Red Kidney Beans, rinsed and drained
• 1 can Black Beans, rinsed and drained
• 1 can Great Northern Beans, rinsed and drained
• 1 can Pinto Beans, rinsed and drained
• 2 tbsp Chili Powder
• 2 tsp Ground Cumin
• 2 tsp Salt
• 1 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/2 tsp Paprika
• 1/2 tsp Ground Black Pepper
• 1/2 tsp Crushed Red Pepper Flakes
• 1/4 tsp Cayenne Pepper

 

1. In a large skillet, heat the oil over medium heat.  Brown the ground turkey and season to taste with salt, pepper, and chili powder. 
2. Once turkey is cooked thoroughly, drain grease and set aside. 
3. In a crock pot, combine the chicken broth and tomato paste.  Whisk the paste into the broth until smooth.  Add the beans, turkey, crushed tomatoes, and all seasoning to the crock pot. 
4. Cook on the low setting for 8 hours or the high setting for 4 hours.