I have to write a review of this chili because it was SO awesome! My mom gave me the recipe, and now that it's a good "chili" night, I made it! David has an aversion to no meat though, so I added meat and a little cheese because that's healthier than sour cream! I can't wait for David to come home from work and try it!!!!! Super super yummy!
~ Ingredients ~
1 tablespoon extra-virgin olive oil
2 bell peppers - any color - chopped
1 1/2 cups chopped mushrooms
1 large onion, chopped
2 celery stalks, chopped
3 garlic cloves, minced
1 tablespoon chili powder
1 tablespoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon salt
2 15-oz cans pinto beans (with juices)
1 14.5 oz can no salt added diced tomatoes (with juices) ~~ We used diced tomatoes with chili peppers in it and it had salt, so I cut the other salt in half
(Optional - 2 lbs lean turkey) ~ We used 1 lb lean turkey and 1 lb lean beef because I forgot to get a second pack of turkey so had to use what I had!
~ Directions ~
In large saucepan, heat oil over medium heat. Add peppers, mushrooms, onion, celery, and garlic. Cook, stirring often, until veggies begin to soften (about 7 minutes). Add chili powder, oregano, cumin, and salt. Cook, stirring occasionally, for 5 minutes.
Add beans and tomatoes with their juices (and meat if you use it). Bring to a gentle simmer and cook, stirring occasionally, until chili is fragrant and slightly thickened (25-30 minutes). Serve warm. (I threw a little low-fat cheese on the top)
The original recipe makes 4 2cup servings. With the meat added, 1/2 a cup filled me up, plus added to the bulk, so it can feed more than 4!
~ Nutritional Facts ~
Per 2-cup serving (no meat): 229 calories, 5 g fat, 0.5 g saturated fat, 11 grams protein, 35 g carbohydrate, 12 g fiber, 501 mg sodium