Fat Photog Chili Recipe


Makes approximately 6-8 servings

Approximately 1 ½ cups per serving


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)


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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