There was a time when I felt the need to add some form of green veggie into nearly everything dish I cooked. It didn’t much matter what the dish was, I would find one way or another to get in those greens (proof)!
I was also a bit obsessed with balancing the macronutrients of my meals (carbs, proteins, and fats…). And while eating lots of greens and balancing your macronutrients can both be key components of a nutritious diet, stressing over these details is not!
Striving for (and not attaining) ‘perfection’ at every meal, more times than not, led me to feeling like a failure. And feeling like I was never going to get this ‘healthy eating thing‘ was often reason enough to not even try.
So these days I try to focus more on balancing my days and sometimes even my weeks rather than any one meal or snack. I practice what I call ‘Macro-Balancing’ opposed to the stress-inducing “Micro-Balancing” I once focused on.
Now that’s not to say that I don’t think about balancing my meals and eating my veggies because I do. I just no longer freak out when it doesn’t happen and I know that my next meal will provide my body an opportunity to get all the nutrients it needs.
This simple and classic chili was inspired by the Queen of simple…. Rachel Ray. I didn’t change much from the original recipe other than cutting back on the oil a bit. I used a lean version of ground turkey but you can cut back the fat even more if you opt for extra lean.
This chili is smokey, warm, and comforting. I highly recommend it for your next rainy day!
Ingredients:
- 1 tbsp extra virgin olive oil
- 1 medium yellow onion, chopped
- 5 cloves of garlic, chopped
- 1/2 tsp kosher salt
- 1 tbsp chili powder
- 1 tsp dried oregano
- 1 tbsp tomato paste
- 1 chipotle chile en adobo, coarsely chopped, with 1 tablespoon sauce
- 1 pound lean ground turkey
- 1 (12-ounce) Mexican lager-style beer
- 1 (14 1/2-ounce) can diced tomatoes
- 1 (15 1/2-ounce) can kidney beans, rinsed and drained
Directions:
Heat the olive oil in a large pot over medium-high heat. Add the onion, garlic, salt, chili powder, and oregano. Cook for about three to five minutes or until the veggies are fragrant and beginning to soften.
Stir in the tomato paste, chipolte chili and sauce; cook for another minute before adding the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color (about 5 minutes).
Add the beer and simmer for about 10 minutes. Stir in the tomatoes and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes.
Ladle into your favorite bowl and top with your favorite chili toppings (ie. cheese, scallions, Greek yogurt, etc...).
Makes 4 1.25cup servings
Calories: 328; Total Fat: 12g; Saturated Fat: 3g; Cholesterol: 65mg; Carbohydrate: 24.1g; Dietary Fiber: 7.2g; Sugars: 4.4g; Protein: 28.9g
Oooooo sounds so delicious! I’ve been subbing ground chicken for turkey lately. Not because I like it any more, haha, but just because it’s lower on calories. This turkey chili looks insanely good! =D
looks delicious… feeling hungry already!
I’ve let up on myself a bit too and it’s definitely freeing 🙂
Dani, I really believe that less we slave over achieving balance, the closer we actually get to it. I’m surprised at how much more delicious life is and how much happier my body feels now that I enjoy food without the stress of trying to balance my macros at every meal. This recipe looks awesome! I’m actually pregnant right now (also awesome for improving your self-image) and I was wondering if it’s safe to cook with alcohol? I know that a lot of the alcohol actually gets broken down, but do you have any thoughts on this? I’m sure the chili is awesome without, too, but I was just wondering…
I absolutely love beer in chilli! AND your bean chilli is still a big fave in our house! 🙂
At age 50 (male), I’m just starting to get into cooking and trying to eat healthy and really enjoy your videos and recipes. You do such a great job with them and like the bloopers at the end. Love the kale chips!
I wanted to ask what the difference between fresh chopped garlic and the minced garlic in a jar that you buy. Is there really a difference? Does it give the chili a different flavor? I’m going to make this receipe today but with left over cooked turkey breast.
Thank you!
Ultimately – there is no difference other than fresh chopped garlic is fresh;). The jarred stuff can get a little sweet in my opinion but at the end of the day, it would be just fine in a recipe like this!