It's mid-January, and usually by this time of the winter I've made chili more times than I can count. This year we've had unseasonably warm weather here in New Jersey, and I really just haven't been in the mood. Yesterday, for the first time, there was a real bite in the air. Today we woke to a thin slick of snow on the ground and it doesn't seem to be going anywhere. Winter has finally made her appearance, and it's time for my favorite chili recipe to do the same.
This clean eating version is hearty, thick and comes together in a snap. My whole family loves this one!
Feel free to serve it with rice, tortilla chips and any toppings you'd like. Favorites of mine include: avocado slices, shredded cheese, cholula sauce and a dab of 0% fat greek yogurt to give it a little bite. Also - see if you can find my secret ingredient that gives this just a hint of sweetness!
- 1 onion, chopped
- 1 garlic clove, minced
- 2 tablespoons olive oil
- 1 pound grass-fed dark turkey meat
- 4 tablespoons chili powder
- 1 teaspoon paprika
- 1 28 ounce can diced tomatoes
- 2 teaspoons oregano
- 1/4 teaspoon cayenne
- 1 bay leaf
- 1/2 teaspoon cinnamon (don't leave this out!)
- 1 14-ounce can organic black beans, drained and rinsed
- Salt and Pepper to taste
- Options Toppings: Avocado, Shredded Cheese, Fresh Cilantro, Greek Yogurt, Cholula
- Saute the onion and garlic over medium-low heat until translucent, about 3 minutes.
- Add the meat, turn heat up to medium-high and brown until it loses it's pink color.
- Add salt, pepper and chili powder and cook for about 1 minute.
- Add the tomatoes and remaining spices, stir.
- Turn down the heat and simmer gently for 10 minutes, then add the beans.
- Cook for another 5 minutes, or until the beans are warmed.