“A little bit healthier than my crowd pleasing chili, I developed this one, just for me. Super easy and quick, inspired from Sandra Lee from Food Network. No chopping, little measuring. I don't really love ground turkey, but mixed with extra lean ground beef, and adding yummy spices? Delicious. I enjoyed with fat free saltines for one meal, and then with 2 fat free flour tortillas, for another.”
READY IN:
1hr 15mins
SERVES:
10
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Add oil to stock pot and heat. Add both ground meats, salt, pepper and minced onion. Brown meat while stirring. Drain. I sprayed pot with Pam, to be sure of less sticking while chili simmers. Return drained meat to pot and add Tomato puree immediately. Drain and rinse red beans, add to pot.
  2. Drain Diced tomatoes and add to pot. Add in remaining spices and Splenda as you keep stirring. Do a quick taste test and add addtional cumin, or cayenne to season to your own tastes. Simmer for 45 minutes to an hour, on low.

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