A bowl of chili not only satisfies the craving, it can be healthy and loaded with protein as well. As a alternative to beef, I use turkey in my chili. It’s a leaner option with a lot less fat and still really high in protein. I keep my chili mild, it’s what my family likes, but you can spice this same recipe up a bit, and it’s still delicious.
- 1 package ground turkey
- 3 can kidney beans, mix up light and dark
- 1 jar Ragu “meat” flavor sauce
- 2 cans diced tomatoes, I used a fire-roasted garlic flavor.
- 1 package onion soup mix
- 1 package taco seasoning
- Garlic salt
Step 1. Brown the ground turkey meat in a frying pan. Do not add any oil to the pan, just let it cook in it’s own juices. Season to your liking, I use only garlic salt, but a fair amount.
Step 2. Once the turkey is cooked, remove it from the frying pan, straining out the juices and place it on a paper towel to absorb more of the extra juice.
Step 3. In a large pot on medium heat, add the 2 cans of diced tomatoes (liquid and all), The Ragu tomato sauce, and all the beans and mix it up. Make sure the extra moisture is out of the turkey, and add that as well. Mix it up.
Step 4. Add a package of onion soup mix and 1/2 to a full package of taco seasoning, depeding on how intense you want the flavor. I also add garlic salt to season as well. Cayenne pepper is great to spice it up with.
Step 5. Let mixture start bubbling at a medium heat, and reduce it to low to simmer for about 30 minutes.
You can serve it immediately or just turn the stove off, let it cool, and then turn it back on to reheat it again. When the chili has a chance to cool and reheat, all of the flavors intensify. I really enjoy serving chili with white rice or a couple good pieces of bread. Cheese optional