Organic, Lowfat Chili

This is easy to make. You can substitue canned beans if if you don't have time to cook the dry ones. Just make sure you drain the juice and rinse them well before adding them to this chili.

You can adjust the ingredients to your taste, and you can make large pots of this and freeze it for later. It actually tastes better the second time around.

Ingredients: Serves four

• 2 cups of pinto beans ( dry cooked or canned)
• 2 cups of great northern or white beans ( dry cooked or canned)
• 1 stalk of celery – diced
• ½ cup of minced garlic ( you can mince it yourself, I usually buy the jars of already minced garlic, you can find them at the grocers, all natural with nothing added)
• 2-3 good sized tomatoes – diced
• 1 package or pound of ground turkey
• olive or soy oil
• sea salt
• pepper
• 1 good sized onion- diced
• 1 medium sized green or red pepper
• Chili powder

Directions:

Brown the turkey in a pan in 1-2 tablesspoons of olive oil, drain, add all ingredients, and spice to taste. Add 2 cups of water, bring to rapid boil, reduce heat and let simmer until beans and celery are tender.

This is best served hot with biscuits, unsalted saltines, or garlic bread. I usually cut up chunks of lowfat cheddar or longhorn cheese and sprinkle on top, and served with biscuits or cornbread. Watch the amount of chili powder you add, because it can spice up real quick. Leftovers can be frozen, and re-heated later. Its a wonderful dish for lunch or dinner during those cold Winter months.