I seriously can not believe it’s November. What?! Where did all the time go? After Halloween, I feel like time flies by even faster. It goes Christmas, New Years, bam bam bam, and then suddenly it’s Valentine’s Day before you know it. Seriously, the malls are already all dressed up for Christmas, when just yesterday everything was orange and black with candy all over. Oh well, I guess it’s not all that bad that the weather’s getting colder, because now I can make tasty warm-me-up recipes such as these. Try this Turkey Chili and you’ll forget winter is comin’. I suggest you eat it with a slice of corn bread by the fireplace…
-1 package lean or extra lean ground turkey
-2 8 oz cans tomato sauce
-1 14 oz. can crushed tomatoes
-1 large yellow onion, chopped
-1 red pepper, chopped
-1 clove garlic, crushed
-1 can black beans
-1 can corn
-1 jalapeno pepper, diced small
-2 TB olive oil
-2 TB chili powder
-1 TB cumin
1. Coat large soup pot with olive oil, and cook onion and red peppers on medium heat, stirring frequently. Add in garlic and simmer on low heat.
2. In the meantime, heat a large skillet, and cook your ground turkey until no longer pink.
3. Add turkey into the large pot, as well as the tomato sauce, crushed tomatoes, black beans and corn.
4. Throw in your spices and diced jalapeno pepper, mixing everything together thoroughly.
5. Cover and simmer for about 45 minutes to an hour on low heat.
~Top with a dollop of low fat sour cream, cheese or diced avocado!