Cold Weather Chili
1 lb. Ground Turkey (you can use beef if you prefer but it adds fat and cholesterol)
2 cloves minced garlic
2 large carrots – peeled and chopped
2 stalks celery — trimmed and chopped
3 tsp ground cumin
1/2 t salt or to taste
1/2 t cayenne (to taste)
1/2 t red pepper flakes (to taste)
32 oz fat-free reduced-sodium chicken stock
32 oz crushed tomatoes
7 oz. green chilis (you can use jalapenos if you like more heat)
15 1/2 oz. canned pinto, kidney, or black beans
15 oz. fat-free canned refried beans
15 oz. (or two cups) corn
shredded cheddar cheese
In a stock pot or dutch oven heat a small amount of olive oil. Add the onion, carrots, and celery. Saute until onion translucent. Add turkey, breaking up and stirring until cooked. Add seasonings — salt, cumin, red pepper flakes, cayenne, garlic. Cook 1 minute. Add crushed tomatoes, broth, all beans, and corn. Mix well. Place 3-4 sprigs of cilantro on top. Bring to a simmer then turn to low. Cook for 15 minutes so flavors can mix.
Remove the cilantro sprigs when ready to serve.
Top with: shredded cheese, avocado, sour cream, cilantro, or tortilla chips.