Healthy Halloween chili

8 oz Turkey burger
2-3 slices Turkey bacon
1 medium onion, coarsely diced
2 14 oz. cans low salt diced tomatoes (look for “no salt added” or “low sodium” on the label)
1 collard green, or several leaves kale, ribs removed and finely diced
1 14 oz. can low salt red kidney or pinto beans, drained and rinsed (look for “no salt added” or “low sodium” on the label)
half of a green or red bell pepper, diced
1 14 oz. can low salt beef broth (look for “lower sodium” on the label)
2-3 tablespoons barbecue sauce OR 1-2 teaspoons brown sugar OR 1-2 tablespoons of chocolate syrup

Spices: Cumin, garlic powder, paprika, chili powder and/or cayenne pepper for heat
Optional: diced jalapenos, canned or fresh
Tip: for a chili that approaches salt-free, substitute water for the beef broth

Instructions: Brown bacon and ground turkey together in the skillet. When both are browned and cooked through, transfer to the chili pot, leaving the drippings in the skillet. Brown the diced onions in the bacon drippings, stirring occasionally. Transfer browned onions and any remaining drippings to the chili pot.

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