What to eat on a COLD and SNOWY night…when it’s cold and snowy outside, I want something warm and filling inside, don’t you?  This Turkey-Veggie Chili recipe has been adapted from the original version passed around in Weight Watchers meeting rooms to fit our families’ tastes.  One of the adaptations I use is my own blend of spices for the chili seasoning mix.  I used to buy the packets–until I realized that I already had all of the ingredients and could lower the sodium (and any other potential preservatives) by mixing up my own.  You choose:  the recipe for the chili seasoning–which I also use on tacos and enchiladas–follows the chili recipe.

Turkey-Veggie Chili

1 lb. lean ground turkey

1 onion, diced

1 C celery, diced

1 – 28 oz can diced tomatoes

1 bell pepper, diced

1 yellow squash, diced

1 zucchini, diced

1 – 15 oz can black beans (do NOT drain or rinse!)

1 package chili seasoning mix (or 1 Tablespoon homemade)

12 oz. low fat beef broth (or use bone broth to up the nutrition and naturally add a heartier taste)

Spray a pot with cooking spray; brown the turkey and onions in the pan.  Add remaining ingredients.  Simmer for at least 45 minutes.

I believe this recipe tastes better after a day or two.  Do-ahead tip:  Make the chili ahead of time, refrigerating or freezing until the day you wish to serve.  Warm on the stove or crockpot–if needed, add more beef broth to desired consistency.

Sandy’s Chili Seasoning Recipe

Don’t worry…this looks like a lot of ingredients, but chances are you have most of these in your spice rack already!

1/4 C hot or mexican style chili powder

1 1/2 T ground cumin

4 tsp onion powder

4 tsp smoked paprika

2 tsp garlic powder

1 tsp salt

2 tsp onion powder

1 tsp brown sugar

1 tsp cayenne pepper

1 tsp mustard powder

1/2 tsp ground coriander

pinch black pepper

1/4 tsp cinnamon

2 bay leaves, crumbled

Blend all ingredients and store in an airtight container.  I generally use 1 T per 1 lb of meat in a recipe.