This is a very healthy and basic chili that can be easily adapted as a vegetarian recipe.
It is low in fat, high in fiber, is a good source of lycopene, as well as other nutrients. This chili always gets rave reviews and can be easily changed and adapted to fit just about anyone's tastes. Make a big pot of this chili for dinner and eat it the rest of the week as a healthy, hearty and warm lunch.
- 1 tablespoon olive oil
- 1 pound ground turkey or chicken (leanest you can find)
- Chili seasoning to taste (McCormick is a good one)
- 1 jar salsa (any kind)
- 1 16 oz can tomatoes diced
- 1 16 oz can kidney beans
- 2 cups water
- 10 oz bag frozen corn
- Salt to taste
- Cheddar cheese (garnish)
- Minced onions (garnish)
- Corn chips
- In a large pot, heat olive oil and brown the ground meat.
- Add salsa and chili seasoning.
- Over medium-high heat, stir for a minute or two cooking the salsa a little (it should bubble).
- Add can tomatoes, kidney beans, water, frozen corn and salt. Add more chili powder if desired. Heat on high until it comes to a boil, then lower the heat to medium and simmer for about 20 minutes.
- Serve with topped with cheddar cheese and minced onion.
- Eat with the corn chips on the side.
More serving options:
- Substitute green onions for the regular onions.
- Serve with a dollop of plain low-fat yogurt or sour cream instead of the cheddar cheese.
- Serve over brown rice.
- Try this chili on a baked potato.
- Cut the fat by getting baked corn chips or serving with baked corn tortillas.
- For a special treat, serve this chili with a tasty, homemade corn bread.
- For a quick taco salad, pour slightly warmed chili over salad green, tomatoes, diced onions, cheese, and crushed chips.
Recipe variations:
- Replace the ground turkey with cooked shredded chicken breast meat. Stir in the shredded chicken with the salsa and then follow the rest of the recipe.
- For extra kick, add extra cayenne pepper or a hotter salsa.
- Try pinto, red or black beans in place of the kidney beans.
- Try adding green chilies (canned or fresh).
- For more veggies in the chili, try cubed or grated zucchini, carrots and/or sweet potatoes.
- It is also good if you use more corn and omit the bean, or vice versa.
- Try using frozen green beans for half the corn.
- Experiment with different salsas and seasoning mixes.
- This is a great recipe for using up leftover salsa. Different salsas can change the recipe's flavor considerably. Try fresh, canned and homemade.
- For vegetarian chili, use crumbled extra-firm tofu. Start by cooking the tofu with the salsa and then follow the rest of the recipe.
- Another vegetarian variation would be to omit the meat and add an extra can of beans.
The copyright of the article The Ultimate Chili Recipe in Balancing Meals is owned by Samantha Rufle. Permission to republish The Ultimate Chili Recipe must be granted by the author in writing.
