Time for a "Souper Bowl...."

With a prediction of some winter weather headed in our direction, a pot of chili seemed to be in order.

Bubbling in the pot!

I have used this recipe a number of years.  It seems that I have to be ever-watchful of those pounds, and I have developed what I think is a good low-cal choice.

VERSATILE CHILI

1 Tablespoon olive oil

1/2 cup chopped onion

1 clove garlic, minced

1 lb. ground white turkey 

1 (15 1/2 oz.) can red kidney beans, drained

1 (16 oz.) can diced tomatoes

1 cup V8 juice 

1/4 teaspoon pepper

1 teaspoon salt

1 teaspoon chili powder 

- Heat olive oil in saucepan; add onion and garlic, cooking until onion is soft.  Crumble ground white turkey into pan.  Brown, stirring well to break up turkey.  Drain off fat, if there is any.

- Add kidney beans, tomatoes, V8 juice, and seasonings. 

- Heat to boiling.  Reduce heat, cover, and simmer 20 minutes.

I have added other chili-type seasonings to this at times.  The ground white turkey really "likes" flavor added.:-)  I also use ground white meat chicken in this recipe.

I call this "versatile" because not only is it delicious in a bowl - topped with some low-fat sour cream and low-fat Mexican blend cheese - it makes a great topping for baked potatoes!  Also, it's good for homemade nachos!  Choose the tortilla chip of your choice, arrange them on a microwaveable plate, and top with some cheese, heating in the microwave until cheese is melted.  You could also add other desired toppings, such as jalapeños, etc.  Some of that lf sour cream is good on top, too! 

I want to mention that purchasing no salt added/low sodium products has been a policy of mine for quite awhile now.  That way, I am able to control the amount of sodium in what we eat.

I'm sure you know what to do with leftovers.:-)