There are few foods I consider more comforting and fall-esque than a nice pot of warm chili, but it can also be a pretty heavy meal that doesn’t always pack a lot of nutrition. So rather than go with a typical chili recipe this fall, I tweaked the classic Chile Verde recipe and came up with this lighter version. You can’t have too many chili recipes, can you?!
The flavor is still there, but it has a little less fat and calories than the typical recipe. And, with the different beans, you get some added fiber and nutrients!
- 1 pound lean ground turkey
- 1 large green pepper, chopped
- 1 large onion, chopped
- 6 cloves of garlic, chopped
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- ¼ teaspoon cayenne pepper, or to taste
- 1 16 ounce green enchilada sauce
- ¼ cup water
- 1 can pinto beans, rinsed
- 1 can black beans, rinsed
- Cook turkey, pepper, and onion in a large saucepan over medium heat, crumbling the meat with a spoon until the meat is browned.
- Add remaining seasonings and cook until fragrant, about 15 seconds.
- Stir in sauce and water; bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally until vegetables are tender.
- Add beans and cook until heated through.
I like to top mine with a dollop of plain Greek yogurt! It tones down the heat a little and adds some extra protein!
What is your favorite fall comfort food? Do you have a lighter, more nutritious version that you can use instead?