Saturday, December 13, 2014

2 Clean Chili Recipes

Georgia can’t seem to make up its mind with the weather, but we have had some pretttttty chili days (pun intended). Seriously, I don’t know how I ever played ball or ran outside in the freezing cold. I have turned into a total wimp & can barely survive walking to the car from the grocery store if it’s less than 60 degrees. So….cold weather means warm comfort food. What better than two tested & approved clean chili recipes??

I can’t take credit for either, but they are DELISH. And they are both pretty quick & easy too. Here ya go…enjoy on a day when it’s not 75 degrees outside (11 days before Christmas- weird).

Clean Turkey Chili:

Here is the link to Niki's recipe for clean turkey chili. Only thing I do differently is add 2 more cans of whatever kind of beans I have in my pantry…light red kidney beans, reg kidney beans, whatever. I also top with Greek yogurt cuz it tastes just like sour cream to me. Here are the ingredients you’ll need and her pic, which is way prettier than mine. (FYI: She has lots of great stuff on her blogs. Check em out!)


  • 2 - 2.5 lbs. extra lean ground turkey (grass-fed beef or bison)
  • ½ cup chopped onions (or 1 tbsp. onion powder)
  • 1 tbsp. garlic powder
  • 1 -- 15 oz. can dark red kidney beans (drained and rinsed)
  • 1 – 15 oz. can pinto beans (drained and rinsed)
  • 2 - 3 – 14.5 oz. cans Organic Diced Tomatoes (do not drain)
  • 1 -- 14.5 oz. can yellow corn (drained)
  • 1 -- 28 oz. can Rotel (do not drain)
  • 1 -- 8 oz. can tomato sauce
  • 1/2 tbsp. Splenda Brown Sugar blend
  • 1 tbsp. chili powder
  • 2 tbsp. white vinegar
  • 3 tbsp. regular yellow mustard
  • 2 tsp. cumin
  • 1 - 2 tsp. salt


5 Ingredient (maybe 6) White Chicken Chili:

And HERE is the link to the white chicken chili. My mom found the recipe on Pinterest a while back and it was a total hit. We like to boil plain potatoes, cut them up & add them too, but that’s just a personal preference.. This is a little spicy, so take it easy on the salsa verde if you can’t handle some heat. Directions are on the link, but here is what you’ll need.

  • 6 cups chicken broth
  • 4 cups cooked shredded chicken (*or see slow cooker method below, which uses uncooked chicken breasts)
  • 2 (15-oz) cans Great Northern beans, drained
  • 2 cups salsa verde (storebought or [homemade|])
  • 2 tsp. ground cumin
  • potatoes (optional)
  • optional toppings: diced avocado, chopped fresh cilantro, shredded cheese, chopped green onions, sour cream, crumbled tortilla chips


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