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| Photo by The Culinary Greek |
According to
the experts, meaning doctors, chicken is a healthier food choice than beef
because it’s a light meat, not red, and therefore leaner. Whether you prefer poultry
to beef for nutritional reasons, however, or personal taste, this recipe is perfect.
Moreover, you can use either chicken or turkey, and since it calls for three different
types of beans, it’s high in both fiber and taste.
If you
initially set the slow-cooker on low, it will take up to eight hours before the
chili is ready to serve. If you are in a hurry, however, instead of using the
Crockpot, put all ingredients in a large pot on the stove, set the heat on low
after the chili begins to cook, and your meal will be ready to serve within an
hour.
Recipe for
Chicken or Turkey Chili with Three Beans
Ingredients:
- 2 pounds ground chicken or turkey
- 2 cans diced tomatoes (14.5 ounces each)
- 1 can tomato paste (12 ounces)
- 1 can kidney beans (15 ounces)
- 1 can pinto beans (15 ounces)
- 1 can black beans (15 ounces)
- 1 medium bell pepper, chopped
- I medium onion, chopped
- 1 package chili seasoning, mild or hot depending upon taste preference
Preparation:
- Brown chicken or turkey over medium heat.
- Drain browned meat on paper towels.
- Put meat in Crockpot then add other ingredients in order given, stirring to blend well.
- Set temperature on high until mixture begins to bubble then reduce heat to low until chili is ready to serve.
- Serve with taco chips, corn chips, or cornbread, along with sour cream and shredded cheese for garnishing.
