I made this chili last week as the beginnings of my post-Christmas detox. Anybody else craving simple, light, healthy food yet? In actual fact, I made this between Christmas and New Years and am trying to start my detox over since it didn’t really stick. (In case you are curious in this house detoxing means only one dessert, only one large glass of wine and something healthy for dinner with lots of vegetables! I don’t mean a liquid only diet or a cabbage soup for a week.)
Rachael Ray’s recipes aren’t known for their healthfulness but I found this recipe for Uptown Down-Home Chili really good and healthy by making a few changes which are below. It is so much harder to find healthy winter comfort food then healthy summer food! (See my tea mug behind the bowl? Desperately trying to keep warm here.)
Black Bean and Turkey Chili Recipe(serves 6)
Adapted from Rachel Ray
Heat a large dutch oven over medium heat. Add 1 tablespoon olive oil, the meat and grill seasoning. Use a fork to crumble the meat together and brown it evenly. Should take about 5 minutes. Remove the meat to a plate and add the other tablespoon of oil. Add the mushrooms and begin to brown for a few minutes. Once they start to soften push them to the outside of the pot and add the onions, celery peppers and garlic. Sweat until soft and then mix all together. Return meat to the pan and add Worcestershire, cumin, chipotle and stir. Then add beer and simmer while you deglaze (scrape up all the bits from the bottom with a wooden spoon). When the beer has reduced by half add the beans, tomatoes stock and thyme and simmer for ten minutes. Season to taste. Serve topped with shredded cheese, yogourt and cilantro.