Mr. Groundhog Punxsutawney Phil predicted an early spring this year…but it’s still freezing cold around here and there’s nothing better to warm up than having a nice hot pot of chili cooking on the stove.
I used to love ordering chili or soup in restaurants until I learned about all the GMO oils, hidden forms of MSG, and other chemical additives they were likely putting in the spices and/or broth. To much heart ache, I found out even the fancier delis and gourmet shops – like Dean & Delucca, use these type of ingredients too.
One of the worst ingredient offenders is of course Wendy’s. Here are the list of ingredients for their chili and all the toppings, so you can see for yourself:
I think it’s quite telling that they have to put artificial food colors in their chili – a dead giveaway that they are not using the best ingredients and have to cover them up with color. The combination of artificial colors, natural flavor, and hidden MSG in the form of autolyzed yeast extract is a food industry trick to get you addicted to the look and taste of food, creating sensory overload by exciting your brain cells.
This is not a trick I want someone playing on me.
So this is why I investigate my soup whenever I dine out. I specifically ask if the broth is homemade, if it has various “extracts” and what kind of oil is used.
Being always on the lookout can get tiring – that’s why knowing how to make a really good homemade chili and one that you can freeze for later when you are on a tight schedule – is absolutely priceless.
This green chili is a favorite around here…Sometimes I make it with ground turkey, sometimes I don’t – it’s totally adaptable to your dietary preference – and it turns out delicious every single time.
I hope you enjoy it as much as I do!
- 1 tbsp olive oil
- 1 pound ground white turkey breast (optional)
- 2 green bell peppers chopped
- 1 large onion chopped
- 1 teaspoon ground coriander
- 2 tablespoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon salt
- 1 bay leaf
- 1 jar of tomatillo salsa (the green kind)
- 1 can of diced green chiles, drained
- 1 small jalapeño, seeded and finely sliced
- 1 quart vegetable broth
- 1 can of Eden Foods cannellini beans (2 cans if not using turkey breast)
- 1 cup of chopped cilantro
- 1 lime cut into wedges
- organic sour cream (optional)
- Heat ½ tablespoon of the oil in a large pot over medium high heat
- Add ground turkey to pan and cook until browned
- Transfer cooked turkey to a bowl and return pot to heat
- Add remaining ½ tablespoon oil, bell pepper and onion and cook until softened and golden brown
- Add turkey back to pot with spices and salt and mix well
- Add bay leaf, tomatillos, chiles, jalapeños and broth, reduce heat and simmer, uncovered, 40 mins
- If you like more broth and less chunky chili, add up to two additional cups water
- Gently stir in beans and cook for 30 minutes more
- Stir in cilantro at the very end, right before serving
- Serve with a dollop of sour cream and a lime wedge
If you know someone who could use a little homemade chili in their life – please share this post with them…who knows, maybe they’ll invite you over for a bowl!