Chili the lower fat way!

Chili is one of my favorite dishes, this picture shows the same kind of pot I use in cooking my chili! A large cast iron pot with lid makes the best chili, actually it is one of the best ways of cooking roasted chicken, beef roast, or anything that needs slow cooking or baking, it can go from the top of the stove to the oven. I have never had anything come out bad by using my cast iron pot. You can get skillet’s or pots and other pieces now in your local stores, that are already seasoned and ready to use.

Well I got a bit off track, so back to the turkey chili, I take a pound of ground turkey and put it in my pot, I season it with one pack of beefy onion soup mix, salt pepper and chili powder. I also put in some cumin, paprika, onion powder and garlic powder to taste. I brown the turkey and add one whole pack of frozen three pepper onion mix vegetables. This is something that has green yellow and red peppers sliced in strips plus onions pieces. (I buy them at Kroger) I continue to saute the ground turkey and veggies until they are done and the veggies are soft, then I add one can of chili hot beans, dark kidney beans, diced tomatoes with chilies, and one can of diced Italian tomatoes.

Once it is all in, stir well and bring to a boil, stirring several times to keep from sticking. Reduce heat to very low and simmer for a few hours, you will have to stir it once in a while to make sure it does not stick in the bottom. Once you are ready to eat, garnish with low-fat cheese and chopped green onions, or the garnish of your choice. I do not put garnish on mine because my husband likes to add cold ketchup to his because that is what his grandmother did to hers and he loved his grandmother. If you are counting calories be careful not to eat to many bowls, start off slowly until you know how the beans will affect your diet.

This is one of my favorite recipes and you can adjust to your liking just try to keep down the calories for a complete low-fat meal.