Fire Roasted Chili

Prep time: 5 mins
Cook time: 2 hours
Total time: 2 hours 5 mins
Serves: 10

Ingredients

  • 1 pound lean ground turkey (93/7)
  • 1 onion, chopped
  • 1 small red bell pepper, chopped
  • 6 ounce can tomato paste
  • 1 can (14.5 ounces) Muir's Glen's Fire Roasted Diced Tomatoes
  • 1 can reduced sodium pinto beans
  • 1 can reduced sodium dark red kidney beans
  • Worcestershire Sauce
  • 1 teaspoon paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon cayenne pepper
  • 1 teaspoon oregano flakes
  • 2 teaspoons garlic powder

Instructions

  1. Place turkey, onion, red bell pepper and three to four shakes of worcestershire sauce in a pan and sauté until meat is no longer pink inside.
  2. Add diced tomatoes, tomato paste and beans (juice included) and stir until well combined.
  3. Add spices, mixing well.
  4. Bring to a boil.
  5. Cover and reduce heat to low.
  6. Cook for 1 to 2 hours (the longer you cook it, the more flavor it will have).
  7. Enjoy!

Nutritional data

Serving size: 1 cup
Calories: 169
Fat: 4 grams
Carbohydrates: 18 grams
Protein: 16 grams

Notes

Take care to watch the sauce level on your chili if you cook it longer than one hour. If the sauce is getting low, add 1/2 cup water as needed.

Nutritional data is approximate.

 

I'm a wimp. I admit it, acknowledge it and accept it. I don't like cold weather (almost as much as I hate hot weather). Yesterday I was digging out my shorts, this morning I was digging out my sweater. Good ol' Texas weather. The one thing I do love about colder weather, though, is that I can indulge in chili. Maybe it's because I'm a Texan but I love chili, so when the cold front hit Austin this morning I knew immediately that I would be making chili for dinner. But I wanted something new. Something different. Usually when that desire hits me, I take to the pantry. Today I found a can of Fired Roasted Diced Tomatoes from Muir Glen and I instantly knew what I wanted to make - Fire Roasted Chili. I used my basic "stock" chili recipe and added a red bell pepper and swapped out the black beans for pinto beans. I also added some new spices to the mix. That was the downfall with the kids. I forget sometimes that anything that is the least bit spicy gets pushed aside at the dinner table. With that in mind, I shouldn't have added any cayenne pepper (even if it was only 1 teaspoon). Both of the kids made it about half way through oohing and awing over the taste and then Bam! Next thing I hear is "this is too spicy. I'm done." Oh well... at least I got half of the bowl eaten. So the lesson here? Always remember your kids don't like spicy foods or you will waste a whole lot of food. :-)