A warm pot of chili is the perfect accompaniment during those cool and rainy days. Since we’ve been having a lot of cool rainy days lately in my neck of the woods, I was more than happy to cook up a big pot of chili.
I start out by cooking up either ground turkey or chicken (1-1.5 lbs). I season it well with salt (or Lowry’s), pepper, cumin, and a bay leaf. Of course, you can substitute with beef, but trust me – turkey / chicken tastes great and the fat & calories are a fraction of what beef would be!
Next I add chopped onions (2/3 cup) and garlic (2-3 cloves) and cook them down all together.
*Finally I pour in the following:
- 15 oz can of tomato sauce
- 2 heaping tablespoons of tomato paste
- 15 oz can of crushed / diced / or whole tomatoes
- 1 cup chicken stock
- 15 oz kidney beans
- 15 oz black or northern beans
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1.5 tablespoons chili powder
- 1/2 - 1 teaspoon salt
- 1/2 teaspoon pepper
*these measurements are all estimates – so feel free to play around and mix up the amounts to your preference!
BTW – I recently bought a cast-iron pot that can go from stovetop to oven. It’s a bit more maintenance, but I love it! My pot is a Martha Stewart and I got it from Macy’s for a great deal.