Chili + Baked Potato
490 Cal, 62g Carb, 11g Fat, 33g Protein
| Servings |
| 12Servings |
|
|
Ingredients
- 3lbs Ground turkeyor other ground meat
- 232oz cans Tomato sauce
- 132oz can Kidney beans
- 116oz can Black beans
- 116oz can Pinto Bean
- 116oz can Corn
Critical Seasoning is a must. Other seasoning is optional.
- 4tbsp chili powder(Critical)
- 2.5tbsp salt(Critical)
- 1tbsp cumin(Critical)
- 1tbsp black pepper(Critical)
- 1tbsp Mixed italian herbs(Optional)
- 2tbsp Worcestershire sauce(Optional)
- 1tbsp Cholula sauce, salt, black pepper, chili powder, cayenne, lemon pepper, cumin, paprika(Spicy) (Optional)
- 0.5tbsp Red pepper(Spicy) (Optional)
- 0.5tbsp Ground yellow mustard(Optional)
- 1/2cup Cholula(Optional)
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.
