The simmering is what brings this chili together, allowing all the flavors to mingle. What a perfect one pot meal for colder weather. You may want to enjoy this with rice, a slice of toasted bread or cornbread.



 

    Serves: 9 servings    Total Time:  70 minutes Prep Time: 10 minutes Cook Time: 60 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 Oil - 1 Tablespoon avocado, sesame, canola oil, peanut, or light olive oil  Onion - 1 medium onion, diced or 2 teaspoons onion powder Garlic - 2-4 cloves, minced or 1 teaspoon, powdered  Protein - 1 lb ground turkey, chicken, crumbled tofu, or tempeh  Beans - 1 can (15 oz) black beans, drained & rinsed  Tomatoes - 1 can (14.5 oz) crushed tomato Chili-powder - 1½ Tablespoons chili powder  Cayenne - ¼ teaspoon, powdered Cumin -½ teaspoon, ground  Oregano - 1 Tablespoon, dried  Basil - 1 Tablespoon, dried Vinegar - 1 Tablespoon red wine vinegar 

## Instructions

Step 1

Place oil in heavy pot over medium heat, cook onions & garlic until onions are translucent. Add dried basil, oregano and cumin.

Step 2

Add turkey or chicken and cook until meat is browned.

Step 3

Stir in beans, tomato, chili powder, cayenne pepper and vinegar.

Step 4

Reduce heat to low and simmer for about 60 minutes.

 

### Notes

## Nutrition Information

  Serving Size: 1 cup serving Calories: 250 Calories Fat: 5g Saturated Fat: 1.5g Carbohydrates: Net Carb: 32g Dietary Fiber: 11g Protein: 20g Sodium: 180