Ultra-Healthy Mexican Chili

             Here it is! One of many healthy recipes to come! I know I promised this a few weeks ago, but better late than never, right? : )   This chili is very very healthy and really delicious. There are a lot of nutrients and vitamins going on inside. It is packed full of delicious vegetables. Zucchini (one of my faves), bell peppers, onions and tomatoes!

            You can really change it up too by using all of your own favorite ingredients. Use lean ground beef if you don’t like ground turkey. Use any kind of beans you like. I used pinto but I think black beans would be really good as well. Also use whatever kinds of spices your taste buds love.

           I also made some low fat cornbread to go with. I grabbed only one piece for myself (cause I really am trying to be a good girl) and broke it up on top of mine! It was delish!

 

 

ULTRA-HEALTHY MEXICAN CHILI

Adapted from  Bethenny Frankel 

 

 

• 1 large onion, chopped

• 1 lb ground turkey (97% lean)

• 1 can (14 oz) pinto beans, drained

• 1 (28 oz) can tomato puree

• 1 yellow bell pepper, chopped

• 1 green bell pepper, chopped

• 1/2 tablespoon chili powder

• 1/2 tablespoon cumin

• 1 teaspoon dried basil

• 3 cloves garlic, minced

• 1 zucchini, chopped

• salt & pepper, to taste

Garnishes: (optional)

light sour cream

reduced fat cheese

cornbread

 

Directions:   Spray a small skillet with non-stick cooking spray, and saute onion and bell peppers until soft.

Meanwhile, in a large skillet cook the ground turkey, on medium-high heat until cooked thoroughly. Add the sautéed onions & bell peppers. Pour in cans of tomato puree and pinto beans. Mix well.

Sprinkle in all of the spices and garlic. Mix together well. Let simmer on medium-low heat for 15 minutes. Add in chopped zucchini. Stir and let cook another 10 minutes. Serve  : )