Who Wants To Be “Deliciously” Healthy?
Yes, this is the end result of week #24 of my “52 In 22” cooking challenge – a terrific, healthy Turkey Chili that’s loaded with flavor, not fat!
This is my stack of cookbooks for weeks #21-30…nine of them held in place by the massive Weight Watchers “New Complete” Cookbook, billed with delicious ways to eat healthy as we are in the midst of summer!
My wife Alex loves the Turkey Chili recipe, which is fun to make and has one deliciously “secret” ingredient!
But “first things first” – let’s make the Chili!
The Magic Of “Hidden Valley Ranch Dressing And Seasoning Mix!”
That’s right: the secret to this dish and its incredible flavor is that packet of powdered Hidden Valley Ranch Dressing you see behind the ground Turkey!
Here is your list of ingredients for this dish:
- 1 lb ground turkey
- 1 chopped onion
- 2-3 cloves garlic, diced – I use a dozen for extra pop!
- 15 oz can diced, fire-roasted tomatoes
- 1 diced carrot, or any number of “baby” carrots
- 1 diced red bell pepper
- 2 (16 oz) cans of pinto and black beans if you like them in chili…
- 1 pkg taco seasoning or Chipotle seasoning which I used
- 1 pkg Hidden Valley Ranch dressing mix – pour it all in!
- 2 tsp cumin
- 2 tsp paprika
- frozen corn if you like that
- vegetable stock
First, up time to make the base:
Saute the diced onion for a few minutes with salt and pepper…then add your garlic and carrot as well.
After a ten minute saute, add all of the ground Turkey and cook it for 10-15 minutes, stirring often…while that is happening, time to keep dicing the ingredients.
Here is the lineup of the next terrific flavors to add, beginning with a diced red pepper and paprika!
Add the can of fired-roasted diced tomatoes and give everything a nice stir for about ten minutes…
OK, the pot looks a bit messy, but hey, I’m not serving it in this – this is what it looks like in the trenches!
Next up, add the beans!
After mixing it all together, it’s time to add the secret ingredient of Hidden Valley Ranch Dressing!
Stir it all together, cover and simmer for an hour to really bring the flavors together, and as it cooks, make some fresh diced onions, shredded low-fat cheddar cheese, low-fat sour cream and diced avocado so they are ready to use as toppings…
And here it is, a delicious, healthy Turkey Chili that you can enjoy without guilt!
I load mine up with onion, avocado and sour cream, as well as shredded cheese…it’s a meal in a bowl!
I really do love this dish, which is full of flavor not calories…
This wasn’t the only time I cooked healthy for my “52 In 22” cooking challenge:
This vegan “spinach-stuffed eggplant” dish is from an incredible cookbook called “Modern Tiffin” – find out what that means by clicking on my story here:
I also have been making some deliciously rich dishes like this one:
It’s “Pulled Pork Pasta with Almond Cream Sauce” and I love it!
Click here to see the recipe!
And remember, if you want to surprise a loved one, why not wake them up with Chocolate Tacos?
Speaking of great presentations, Chef/Author Michael Ruhlman was one of my terrific Judges on “Cooking Under Fire”, and I’ve already cooked from one of his terrific books:
Ruhlman’s “Egg” cookbook is incredible, but I almost butchered his “Crispy Mollet Egg With Asparagus” recipe – click here to see how I salvaged it:
This was week #12 of my “52 In 22” cooking challenge, so much more to come!
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