Chili light

I love chili. I also love veges. Combining the two feels right. Tonight I made a lighter version of chili that I rather liked.

BROWN a pound of ground turkey.

ADD an onion (I used a Spanish onion stashed from this summer’s Farmer’s Market.)
ADD two or three carrots depending on size.
ADD a stalk or two of celery depending on your love for celery.

Let this SIMMER in its own steam for about 20 minutes or so until the carrot is tender, then

ADD two zucchini. (These were gorgeous specimens from Pick n Save.)
When you slice the veges, aim for chunks that are about 3/4″ around.

SIMMER that for about 15 minutes. Here’s what it will look like:


ADD a couple of cups of beans. (You can use canned kidney, but I put in some leftover white from last night’s Senate Bean Soup.)

ADD 2 packages of chili seasoning and a cup of hot water. (Yeah, you thought I was a purist, right? I NEVER get chili as right as a packet of pre-mixed seasoning can deliver.)

ADD salt and pepper.

ADD two tablespoons of honey. (Don’t ask, just do it.)

Let SIMMER – very low, maybe even off – for another 15 or 20 minutes.

That’s dinner in a respectable lower fat, lower cal fashion that the usual. I sprinkle a serving with a little cheddar/colby jack cheese and a dollop of reduced fat sour cream.

You’ll notice I didn’t add tomatoes. I don’t like them in my chili, but if you do, add a can of chunky diced with the juice in the can and back off a bit on the water when adding the chili packets.

The turkey, beans, and chili seasoning were from an Aldi’s run a couple of weeks ago.


  1. Sounds – AND LOOKS – pretty darned yummy, Cindy!