Chili with Turkey, Pork, and Beans

I talked about eating healthy in this post. As I said there, I am okay making some changes to recipes to help with the nutrition in a dish, but I want to keep the flavor still good. There is no point in eating healthy if the food tastes horrible. I know some people rave about their yogurt snacks, or kale chips, but if I want a snack, it’s usually chocolate. Some people go vegetarian for health reasons (I am not talking about those who do it for animal rights’ reasons), but I don’t think that is best for everyone. I am a big meat eater, and although I will have meatless days sometimes, it’s usually more about variety than just health. If I stopped eating meat all of the time, I know that I would have trouble having the correct nutrients. Instead, I worry more about red meat. I like it, but I know that with my family’s health history, I need to watch how much I eat.

IMG_3761

 

Chili is a great dish to change up for variety. You could make it vegetarian and still feel satisfied, or you can replace the ground beef with other ground meat like I did. There is so much flavor in the dish, that you won’t even care that it is not red meat. In fact, K said that he thought ground beef might have been too fatty. I think it would still be fine, so feel free to use that if you want. We used half turkey and half pork because the turkey I found was extra low in fat and sodium. I paired it with pork that was fairly low in fat and sodium. Together, they made a tasty combination and you couldn’t tell them apart in the dish.

IMG_3748

IMG_3740

Directions for Chili with Turkey, Pork, and Beans

Adapted from America’s Test Kitchen

  • Oil
  • 1 pound ground meat (I did half turkey, half pork)
  • 1 medium onion, chopped
  • 1 red bell pepper, seeds removed and chopped
  • Red pepper flakes (as many as you like for heat)
  • 1 teaspoon cumin (divided)
  • 1 teaspoon chili powder (divided)
  • Salt
  • 1 teaspoon sugar
  • 2-10 ounce cans of tomato puree
  • 1-14.5 ounce can of diced tomatoes, juice included
  • 1-15 ounce can of kidney beans, rinsed and drained
  • 1/4 cup chopped cilantro (optional)
  • 1/2 cup shredded cheese (optional)

Start by heating enough oil to coat the bottom of a large pot (a Dutch oven works great) over medium heat until it shimmers. Add the red pepper flakes, and half of the cumin and chili powder.

IMG_3741

Wait for 30 seconds, then add the bell pepper and onion, stirring to coat.

IMG_3742

Continue stirring for a few minutes until the onion browns slightly and softens.

IMG_3744

Next, add in the ground meat, stirring to break up the pieces. Add the remaining cumin and chili powder at this time. Continue cooking until there is almost no pink left in the meat.

IMG_3747

Add a pinch of salt, the sugar, tomato puree, diced tomatoes with juice, and kidney beans. Stir everything together and bring to a simmer.

IMG_3750

Turn the heat down just enough so that it will still simmer, then cover. Set the timer for 45 minutes.

IMG_3752

Not thick enough yet at this point.

Remove the lid and stir. Continue simmering (without a lid now) for 45 minutes, or until it has thickened enough.

IMG_3754

Stir in the cilantro (if using) and top with the cheese (if using).

IMG_3756

 

IMG_3759

Directions for Chili with Turkey, Pork, and Beans (without pictures)

Adapted from America’s Test Kitchen

  • Oil
  • 1 pound ground meat (I did half turkey, half pork)
  • 1 medium onion, chopped
  • 1 red bell pepper, seeds removed and chopped
  • Red pepper flakes (as many as you like for heat)
  • 1 teaspoon cumin (divided)
  • 1 teaspoon chili powder (divided)
  • Salt
  • 1 teaspoon sugar
  • 2-10 ounce cans of tomato puree
  • 1-14.5 ounce can of diced tomatoes, juice included
  • 1-15 ounce can of kidney beans, rinsed and drained
  • 1/4 cup chopped cilantro (optional)
  • 1/2 cup shredded cheese (optional)

Start by heating enough oil to coat the bottom of a large pot (a Dutch oven works great) over medium heat until it shimmers. Add the red pepper flakes, and half of the cumin and chili powder. Wait for 30 seconds, then add the bell pepper and onion, stirring to coat. Continue stirring for a few minutes until the onion browns slightly and softens. Next, add in the ground meat, stirring to break up the pieces. Add the remaining cumin and chili powder at this time. Continue cooking until there is almost no pink left in the meat. Add a pinch of salt, the sugar, tomato puree, diced tomatoes with juice, and kidney beans. Stir everything together and bring to a simmer. Turn the heat down just enough so that it will still simmer, then cover. Set the timer for 45 minutes.

Remove the lid and stir. Continue simmering (without a lid now) for 45 minutes, or until it has thickened enough. Stir in the cilantro (if using) and top with the cheese (if using).

Advertisements

3 thoughts on “Chili with Turkey, Pork, and Beans

  1. Pingback: Chili with Bacon | fudgingahead

Share Your Thoughts

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s