I can’t believe it, but it snowed today. It’s beautiful and sunny one minute (see picture) and then the next minute, it’s snowing!! This is my first year living in a snowy state in 10 years, so I am still in a little shock. I hate to look at the down side of things though, so I choose to celebrate the snow by cooking something warm and delicious!! For my California friends who are enjoying the 70-80 degree weather right now, you might not be in the mood for this, but for those of us having to endure the snow still, let’s celebrate with some healthy chili and enjoy the beautiful snowy mountain views! 🙂
- 1-2lb. ground turkey (7% low fat)
- 1 onion, chopped
- 2 TBS. olive oil
- 1 TBS. chicken base
- 8 oz. pureed green chili’s
- 2 lg. cans whole tomatoes, pureed (or petite diced if you like it chunkier)
- 1 can whole kernel corn, drained
- 1 bunch cilantro, chopped
- 1 1/2 TBS. chili powder
- 1 tsp. cumin
- 1 canblack beans, drained & rinsed
- 1 can kidney beans, drained & rinsed
- 1 can pinto beans, drained & rinsed
- 1/2 lime, squeezed
- 12 shots Frank’s Red Hot sauce, to taste
- Chop onion & sauté with olive oil for about 3 minutes.
- Add the ground turkey and continue to cook until no longer pink.
- In food processor, puree tomatoes, chicken base & green chili’s.Add to onion mixture.
- In large stock pot mix all the ingredients together & let simmer on med-low for about 30 minutes to one hour.
I also like to chop jalapenos for an extra kick to add on top if you enjoy the heat.
You can also serve with sour cream & cheese on top if you prefer.
P.S. The leftovers freeze well.