This is a staple meal in my home state of Texas. One of the best things about chili is you can make it your own by tossing in your favorite veggies and protein. It's virtually impossible to screw this meal up, but, if you do ... well, just don't tell anyone.
- 5 oz ground 99% fat-free turkey breast
- ¾ cup low-sodium black beans
- ½ cup corn
- 1 packet mcCormick less sodium chili seasoning
- ⅓ cup tomato paste
- ⅓ cup diced tomatoes
- ¼ cup fresh basil leaves
- 1 jalapeno pepper, diced
- ½ tbsp paprika
- ½ tbsp cumin
- ½ tbsp cayenne pepper
- Season ground turkey with paprika, cumin, cayenne, and pepper.
- Set a skillet on medium heat and lightly spray with coconut oil. Add meat.
- Chop the meat as it cooks in the skillet using a spatula. When the meat is nearly 80% finished cooking, toss in 1 serving of McCormick's chili seasoning and tomato paste. Stir.
- Add black beans (with some juice), corn, basil, and any other veggie. Yes, it's OK to use frozen veggies!
- Reduce the skillet to low heat and cover. Let it simmer and cook for 8-10 minutes.
- Remove the skillet from the heat and let it cool. Top with cheese if desired.
- Note: Cheese (optional): 1 oz Goat, Feta, or Low-fat Mozzarella Cheese