It dawned on me as I took the first chili ingredient out of the fridge and set it on the cutting board for its photo opp. My two big, blog worthy meals this week are soupy. Oops? Someone’s a little anxious for fall to be here in full force!
It also dawned on me that chili ingredients aren’t very pretty and chili steps consist of dumping every ingredient simultaneously into a pot. I managed to get a few shots in.
Even a gross one…
1 pound ground turkey
½ large chopped onion
1 cup chopped green bell pepper
1 can kidney beans
1 can black beans
1 can pinto beans
1 can diced tomatoes
1 can tomato paste
1/2 cup water
1/4 teaspoon black pepper
1 teaspoon salt
1 heaping tablespoon chili powder
2 teaspoons oregano
2 cloves garlic, minced
¼ teaspoon cayenne pepper
Cook onions, peppers, and ground turkey over medium heat until meat is no longer pink. Add the remaining ingredients, bring to a boil, and simmer on low heat for 30 minutes.
Chili is, hands down, the easiest, healthiest choice on my list of comfort foods. It’s hearty and filling and makes you feel like you’re doing something oh so wrong. And with the addition of three types of beans? You’re most definitely doing something oh so right.
Some foodie facts you may, or may not be, aware of:
- 1 cup of cooked black beans provides 74.8% of recommended daily fiber
- 1 cup of cooked pinto/kidney beans provides roughly 20% of recommended daily thiamin, which is critical for brain cell/cognitive function
- 1 cup of cooked kidney/black beans provides 30% of recommended daily protein
- 1 cup of cooked kidney/black beans provides 170ish% of recommended daily intake of molybdenum, which detoxifies sulfites (so pour yourself another glass of red!)