One thing that I really struggle with is figuring out what to have for lunch during the week. Sure, I could find something to buy everyday without a problem. We’re trying to be frugal, though, so buying lunch 5x a week really doesn’t fall into that plan. I don’t like lunch meat so that eliminates sandwiches and I brought salads for months and am VERY sick of them now. Finally, last week I came upon this chili recipe and thought this was something I could bring to work and enjoy. Better yet, it’s healthy!

This recipe is definitely a keeper! It came together so quickly and easily. We generally have most of the ingredients around the house so it’s not one of those recipes I have to go and buy all kinds of exotic ingredients for. I topped the chili with a little bit of sour cream after reheating it and really enjoyed it! So much so, I’m making it again this weekend to bring to work next week. I’m sure it would be even more enjoyable when the weather is cooler but I think it says a lot that I’m enjoying it even with the 90+ degree temperatures we’ve been experiencing around here lately.

Turkey Chili
from Weight Watchers

1 tsp canola oil
1 large onion(s), chopped
2 medium garlic clove(s), minced
2 medium carrot(s), thinly sliced into rounds
1 pound lean ground turkey
2 Tbsp chili powder
1 Tbsp paprika
1 tsp ground cumin
1 1/2 tsp red pepper flakes
2 medium tomato(es), chopped
1 cup canned tomato sauce
1 cup fat-free chicken broth
1 1/2 Tbsp apple cider vinegar
1 1/2 cup cooked kidney beans, rinsed and drained
1 medium green pepper(s), chopped
1/2 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1/4 cup scallion(s), chopped

Heat a large pot coated with cooking spray over medium heat. Add oil and onion; sauté onion until soft, about 5 to 7 minutes. Add garlic and carrots and cook until garlic is softened. Add ground turkey and brown meat, about 5 minutes. Stir to break up lumps.

Add chili powder, paprika, cumin and red pepper flakes, tomatoes and tomato sauce, broth and vinegar. Bring mixture to a boil and reduce heat. Cover and simmer until meat is tender, 30 to 45 minutes.

Add beans and pepper. Simmer, uncovered, until peppers are done, about 10 minutes; season to taste and serve garnish with scallions.

Yields about 6 cups.