Fat Photog Chili Recipe

Makes approximately 6-8 servings

Approximately 1 ½ cups per serving

Ingredients:

1 can Hormel Turkey Chili with Beans (or similar)*

1 can black-eyed peas, rinsed

1 can chili beans

1 can diced tomatoes, drained

4 oz fresh mushrooms, chopped finely

1 cup carrots, diced

½ cup frozen spinach, thawed and chopped

½ cup frozen broccoli, thawed and chopped

1 small onion (any kind), diced

1 bell pepper (any color), diced

2/3 cup thick and chunky salsa

1 Tbsp olive oil

Chili powder and garlic powder to taste

Cayenne pepper to taste (if you want the extra kick)

Directions:

Sautee onions and bell pepper in olive oil over medium heat until onions become more translucent. Add all other ingredients. Heat over medium/medium-low heat until all ingredients are hot and vegetables are cooked through, about 15 minutes.

Other ideas for incorporating forgotten vegetables into chili:

  • Summer squash
  • Peas
  • Corn
  • Cauliflower
  • Potatoes (already baked or boiled)
  • Any kind of bean (black beans, kidney beans and lentils are very tasty in chili)
  • A cooked whole grain like wheat berries, barley, or quinoa

*Instead of using canned turkey chili with beans, feel free to use any cooked lean ground meat such as turkey breast or a very lean ground beef. Just be sure to add in extra spices to taste. Also, this dish is very flexible and can become a vegetarian dish if you omit the meat entirely; this also really volumizes your meal!

Nutrition Facts per Serving:

220 calories, 42 g total carbohydrates, 11 g fiber, 3.5 g fat, 15 g protein

Exchanges per Serving:

2 starch, 2 lean meat, 2 non-starchy vegetables, 1 fat

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