Sunday, August 29, 2010

Chili in the Fall...Time for Football


Ok, so with the temperature still in the mid-90's it is hard to imagine that chilly fall nights are anywhere in the near future. Contrary to the weather, football season is almost here. One week from today, the defending national champions will kick off a football season filled with as many victories as the last. Along with Alabama football, comes all sorts of tail-gating treats. One particular food that I tend to associate with screaming fans and touchdowns is chili. A bowl of chili typically provides a high-fat meal, but with my make-over, this easy recipe is full of lean protein and fiber. This is perfect for knocking the chill off, or in my case, dreaming of even the slightest chill gracing the humid southern air. The recipe is best served with houndstooth and a side of Roll Tide!

(The recipe is so simple even an Auburn fan can make it. Seriously, I've seen it done.)

Turkey Chili
serves 4

1 pckg. McCormick's chili seasoning mix
(it comes in different varieties such as hot, mild, or low-sodium)
1 lb. ground turkey breast, browned
14.5 oz. can diced tomatoes, undrained
14.5 oz. can kidney beans, drained

  1. Mix together chili mix, cooked ground turkey, diced tomatoes, and kidney beans in a medium sized pot over medium heat.
  2. Bring to a boil. Reduce to a simmer and cook for 30 minutes.
  3. Top with greek yogurt, fat-free cheese, and green onions if desired.

Nutrition: 260 calories, 26g carbohydrate, 36g protein, 1g fat, 8g fiber


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About Lauren


Nutrition student with a passion for giving yummy recipes a healthy make-over. Future RD on a constant search for the best food finds. And new blogger trying to relay my tasty ideas to everyone else.

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