As I reflect on my recent work on a cooling tower winterization postcard, I’m faced by the horrifying fact that winter is just around the corner. I don’t know about you, but I hate winter. The postcard contents are reminders to me that things freeze. Ick. I don’t like layers, sweaters or jackets. I don’t like ice or frost. I don’t like cold winds and blowing snow. I dislike freezing cold cars and bundling up.
Let me take a step back and say that I do love winter because it’s the best time of year for chili. That being said, here’s my recipe, devised last year, for a kick a** chili.
Mindy’s 4 Bean Turkey Chili
20 oz. 99% fat free ground turkey, browned & drained
1 large or 2 small onions, chopped
6 oz can tomato paste
2 Tbsp chili powder (add more to taste)
1 can chili beans, undrained (12-15 oz)
1 can kidney beans, undrained (12-15 oz)
1 can black beans, undrained (12-15 oz)
1 can pinto beans, undrained (12-15 oz)
1 can diced tomatoes, undrained (12-15 oz)
1 Tbsp minced garlic
1/2 to 1 green pepper, diced (optional)
optional toppings:
– shredded cheddar cheese
– sour cream
Add all ingredients in crock pot; mix well. Cook on low 6-7 hours. Awesome served with shredded cheddar cheese and sour cream!
4 to 6 servings …
– 6 servings: 380 calories, 2 g fat, 16 g fiber, 1345 g sodium
– 5 servings: 454 calories, 2.5 g fat, 20 g fiber, 1615 g sodium
– 4 servings: 565 calories, 3 g fat, 24 g fiber, 2020 g sodium
