Recently, I’ve developed an affinity for easy recipes that I can throw together in my impeccably small apartment kitchen (I kid you not, I cannot open my oven door all the way).
I love making chili and soup so I can have food for days on end, and even freeze some for easy meals down the road. I decided to use up some cans I’ve had lying around and make a turkey chili.
Here’s what I came up with:
Turkey Black Bean Chili
WW Points per serving: 6
2-15 oz. cans of black beans (one with liquid, one without)
1-15 oz. can of diced tomatoes
1-7 oz. can of chipotle sauce (found at my local Mexican grocery)
1 lb. ground turkey (I had a little more, so I just threw it in)
1 cup green pepper, diced
1/2 cup Peppini pasta (optional)
4 cups water
1 cup chicken stock (substitute any stock)
1/4 cup heavy cream (substitute half-and-half)
1 tbl. steak seasoning (I used this because it’s an easy blend of herbs, use what you like)
coconut oil (substitute any good oil you have)
salt & pepper
Make It Happen:
1. Start with a large stock pot and a swirl of oil to coat the pan. Add ground turkey and cook until almost brown.
2. Add black beans, diced tomatoes, and chipotle sauce. Cook until simmering.
3. Pour in chicken stock and water. Cover and low boil for 20 minutes.
4. Add Peppini pasta, diced green pepper, steak seasoning and salt & pepper to taste.
5. Let simmer for another 20-40 minutes. The longer you let it sit, the more the flavors cook together.
6. Take chili off the heat and finish with heavy cream. The cream is not a requirement, but I found the chipotle sauce ended up being pretty spicy, so cream helps combat that extra spice. Cheese or sour cream would also help do the same thing.
Naturally I served mine with a pretzel roll I picked up at a local bakery, and a Redd’s Apple Ale, which surprisingly the majority of the calories in this meal.
My favorite part of this “empty the pantry” type chili is that you can add almost anything to it and it would taste just as good, if not better. The options are endless and you can tailor what you add to your personal taste.
Suggested add ins (things I would have thrown in if I had them):
- shredded cheese
- sour cream, créme fraîche
- squash, zucchini, eggplant
- rice or noodles
The options are endless!
I managed to eat this for dinner, package a container for two lunches this week, three servings to refrigerate for later, and four servings in the freezer. This makes a delicious and filling meal that you can serve to your friends, or package up for months to come.