Tasty Turkey Chili

In honor of the first day of fall, I decided to make a pot of turkey chili. It has a slightly different flavor than traditional chili and is a nice, healthy option for lunch or dinner! Like most soups and chili, it's actually tastier after being in the fridge overnight.

I'm not sure where I got this recipe, but I acquired it about 5 years ago when I was counting Points (it's 4 points for a cup, by the way!).

When possible, I try to buy "no salt added" products so I can season everything on my own. I used no salt tomatoes and corn in this recipe.

My ingredients were lined up on the counter, ready to intermingle on the stove.

 

Tasty Turkey Chili Recipe (makes about 6 servings)

Ingredients:
1 lb. ground turkey (I used turkey breast — use what you prefer)
2 cups onion, chopped (about 2 small or 1 medium)
2 cloves garlic, minced
15 oz. can tomato sauce
14 oz. can diced tomatoes, salt-free
1 1/4 cup water
1 tbsp. chili powder
1 tsp. cumin
1/2 tsp. sugar
15 oz. can pinto beans, drained and rinsed

1 cup corn, drained
1 tsp. salt (if you used "no salt" ingredients)
2 tbsp. hot sauce (or to taste)

Directions:

• In saucepan, cook turkey until it's no longer pink. Drain any fat (if you used turkey breast, you probably won't have much to drain). Into the turkey add onions, 1/4 cup water, and minced garlic. Cook about 5 minutes or until onions are tender, stirring occasionally. 
• Stir in tomato sauce, undrained diced tomatoes, 1 cup water, chili powder, cumin, and sugar. Bring to a boil. Reduce heat and cover. Simmer for 20 minutes, stirring occasionally.
• Stir in drained beans, corn, salt, and hot sauce. Return to boiling and reduce heat. Cover and summer for 10 minutes more.

I particularly enjoy eating this chili with a small spoonful of sour cream and a little shredded cheddar on top.

And the ultimate compliment? My hungry, steak-loving, meat-eating fiance said that he really liked it!