Chili + Baked Potato
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Servings
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Ingredients
- 3 lbs Ground turkey or other ground meat
- 2 32oz cans Tomato sauce
- 1 32oz can Kidney beans
- 1 16oz can Black beans
- 1 16oz can Pinto Bean
- 1 16oz can Corn
Critical Seasoning is a must. Other seasoning is optional.
- 4 tbsp chili powder (Critical)
- 2.5 tbsp salt (Critical)
- 1 tbsp cumin (Critical)
- 1 tbsp black pepper (Critical)
- 1 tbsp Mixed italian herbs (Optional)
- 2 tbsp Worcestershire sauce (Optional)
- 1 tbsp Cholula sauce, salt, black pepper, chili powder, cayenne, lemon pepper, cumin, paprika (Spicy) (Optional)
- 0.5 tbsp Red pepper (Spicy) (Optional)
- 0.5 tbsp Ground yellow mustard (Optional)
- 1/2 cup Cholula (Optional)
Ingredients
Critical Seasoning is a must. Other seasoning is optional.
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Instructions
- Brown ground turkey
- Mix all ingredients and simmer for 30-45 minutes
- Taste chili as it is cooking and adjust seasoning as needed
Recipe Notes
- For Calorie Light options, serve with a baked potato and/or Greek yogurt.
- For Calorie Dense options, serve with tortilla chips.
- For all my recipes, I recommend you find your own preferences for seasoning. I rarely put specific numbers since I personally eyeball it, smell the mixture, and adjust as needed prior to cooking.
- Chili does NOT freeze very well. The texture will come out a bit watery. It requires a lot of nuking in the microwave to get the water to reabsorb. For this reason, I think many people will be turned off to freezing chili. I don’t mind it much, but if texture bothers you, consider using the fridge only for this one.
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