The Menopausal Bride - Women's Menopause Health

With the seasons changing and the holidays quickly approaching, many of us start to crave comfort food. Whether we get comfort from a dish that reminds us of a special childhood experience or some other pleasant association, comfort food gives us a sense of well being. My all time favorite is chili.

Did you know that in 1977, the state legislature in Texas introduced a bill designating chili as the official state dish? Interestingly, there is more canned chili sold in New York City than in the entire state of Texas. Cincinnati has three times as many chili parlors as McDonald’s. So American’s love their chili. The good news… chili is not only comfort food, but it can be healthy.

Why is chili healthy?

It contains lots of protein. This recipe is made with turkey, so it is a leaner alternative to ground beef.
Chili can help you lose weight. The capsaicin, a colorless compound found in the chilies used to season this dish, can increase your metabolic rate by increasing your body heat production.
Chili is high in iron from the turkey and the beans.
Chili has Vitamin C from the roma tomatoes, red peppers, green peppers and the chilies. One small red pepper provides three times the recommended daily allowance of vitamin C.
Chili makes you feel happy. Chilies can promote the release of serotonin and endorphin.
Chili can help clear up congestion. So if you have the flu or a cold, enjoy a warm bowl of chili.
Chili can boost your immune system. Chilies and peppers are high in Vitamin A, which can naturally boost the immune system.
Chili can help curb cravings for fatty foods and sweets. The capsaicin in chilies is responsible for that.
Chili can regulate your blood sugar after eating. Again the capsaicin in chili peppers aids in regulating your blood sugar.
Chili is high in fiber. Chilies, peppers and beans are great sources of fiber. Fiber can slow the rate that sugar is absorbed into the bloodstream.

2 medium onions, chopped (1 cup)
1 tablespoon vegetable oil
1 medium red bell pepper, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
2 tablespoons chopped fresh garlic
2 pounds ground turkey
2 tablespoons ground cumin
1 tablespoon dried oregano leaves
1 tablespoon chili powder
1 can (4 ounces) chopped green chilies, drained
2 jalapeño chilies, seeded and chopped
1 can (28 ounces) whole roma (plum) tomatoes
3 cups of water for a thick meaty chili, or 4 cups for a “soupier” chili
2 cans (15 ounces) black beans, drained
1 can (15 to 16 ounces) kidney beans, drained
Salt and Pepper to taste

Cook the onions in oil in a large saucepan over medium heat for about 10 minutes or until the onions are tender. Add the green and red bell peppers, and garlic; cook 2 to 3 minutes. Add the turkey; cook 3 to 4 minutes or until the turkey is no longer pink. Add cumin, oregano, chili powder, green chilies, jalapeño chilies, tomatoes and water; reduce heat to low. Cover and simmer about 30 minutes.

Add beans; simmer 15 to 20 minutes longer. I simmer for at least 2 hours for a yummy flavor.

To serve, add sliced sweet onions to the top and a dab of low-fat sour cream.

If you want to make this recipe spicy, add 1 whole red habenero or 1 whole Serrano chili (deveined, deseeded and chopped).

Or if you like a Tex-Mex flavor, add an envelope of Taco seasoning as you simmer this recipe.

Per Serving
Calories: 175
Protein: 15 grams
Fat: 6 grams
Carbs: 13 grams
Fiber: 5 grams