I like to think of myself as somewhat of a tomboy. I’ve always been able to throw a ball (which is more than either of my sisters can say). I can get ready, start to finish, in 20 minutes (which is a LOT more than my boyfriend can say). But, one thing I have never been able to get my inner boy to embrace… football. Fantasy drafts, Sunday night games, and even (gasp) the Super Bowl, I could honestly care less. Give me an over-dramatized CW show with painfully bad acting over a football game any night. So, instead of sitting on the couch watching the game, I got in the kitchen and mustered up as much football spirit as I could to make some Sunday Night Chili.
Mine was obviously not going to be just meat and beans. I added TONS of veggies, black beans, and a little bit of white meat ground turkey.
This recipe is especially great because you can use a few shortcuts to get great flavor in less time…like adding salsa and taco seasoning. Does watching a boring football game result in 7 complete meals to put in your freezer? Nope. Just injuries, cold, and a bunch of hefty dudes who’s pants are too small.
Nutritional Highlights: This is truly a balance meal. Vegetables, fruit (tomatoes?), carbohydrates (beans), protein (ground turkey breast), and dairy (because chili needs to be garnished with cheese). This recipe is infinitely adaptable. Add whatever veggies you like, any variety of beans, and choose to add or leave out the meat. Next time I’m going to try it with some tempeh. It freezes really well for a healthy lunch to bring to work or for a dinner when you feel like sitting on your tush and not cooking.
Turkey, Vegetable, and Black Bean Chili
Adapted from allrecipes.com
- 3 tablespoons vegetable oil, divided
- 1 pounds ground turkey (try to get lean/white meat only)
- 1 (1 ounce) package taco seasoning mix (try to get one that is lower in sodium)
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon chili pepper flakes
- 2 tablespoons tomato paste
- 1 (14.5 ounce) can beef broth (I used vegetable)
- 1 (7 ounce) can salsa
- 1 (14.5 ounce) can crushed tomatoes, or coarsely chopped tomatoes packed in puree
- 1 (7 ounce) can chopped green chile peppers
- 1 medium onion, finely chopped
- 2 bell peppers (different colors ideally), diced
- 3 medium zucchini, halved lengthwise and sliced (I did half zucchini half yellow squash for more color)
- 1 bunch green onions, chopped
- 1 or 2 cans of black beans (depending on your bean preference)
- 1 cup shredded Cheddar cheese
- Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with taco seasoning mix, coriander, oregano, chili flakes, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.
- Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa, tomatoes, and green chilies, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water.
- While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, and continue cooking at a very low simmer.
- In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the zucchini, and cook stirring occasionally, for 5 minutes, or until lightly browned. Add the zucchini to the chili and the beans, reduce heat, and continue cooking 15 minutes more. Again, adjust the consistency with water as needed.
- Ladle chili into serving bowls. Top with green onion and cheddar cheese, and serve.