|My Good and Healthy Chili|
There were two changes I made to my usual chili recipe. First, I used ground turkey in addition to ground beef. Then I bulked up the chili with lots of vegetables. The vegetables have the side benefit of increasing flavor and creating texture in your chili. Instead of the traditional red beans you find in chili I used white and black beans. I know, call me crazy.
My Good and Healthy Chili
- 1 tablespoon canola oil
- 1 pound ground beef
- 1 pound ground turkey
- 1 15 ounce can black beans, drained and rinsed
- 1 15 ounce can of white beans, drained and rinsed
- 1 large onion, chopped
- 1 large red or green pepper, chopped
- 2 stalks celery, chopped
- 2 medium zucchini squash, diced
- 1 bottle dark beer
- 1 28 ounce can crushed tomatoes
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1/2 teaspoon crushed red pepper flakes
- shredded cheese, for garnish
Heat the oil in a large, heavy pot over medium high heat. Add the beef and turkey to the pan together, Season with half the salt and pepper, and cook until browned and some yummy brown bits are sticking to your pan. Remove the browned meat from the pan, draining all but 2 tablespoons of fat from the pan.
|The Browned Beef and Turkey|
Return the pan to the heat and add the onion, pepper and celery. Season with the remaining salt and black pepper. Cook until the vegetables have softened, about 5 minutes. Add the zucchini and cook for another 2 minutes.
|Add the Beer|
|The Cooking Chili|
Serve your chili topped with some shredded cheese and some crusty bread or corn bread. This recipe is so tasty you won't even mind all the vegetables that were added.
|Serve Chili Topped with Cheese|