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This warm and toasty chili is a crowd-pleaser, and it freezes like a champ. For an extra pop of color and flavor, garnish with chopped avocado, shredded cheese, or chopped scallion.

Active time: 15 minutes

Total time: 1 hour, 15 minutes


1 pound ground beef
1 pound ground turkey
1 medium onion, chopped
2 garlic cloves, minced
1 28-ounce can (or 3½ cups fresh) diced
tomatoes and their juices
1 can pinto beans, drained and rinsed
1 can kidney beans, drained and rinsed
2 plum tomatoes, chopped
¾ cup ketchup
¼ cup water
1 tablespoon chili powder
1¼ teaspoons salt
1 teaspoon cumin
¼ teaspoon cinnamon
Freshly ground pepper to taste


  1. In a large pot over medium-high heat, brown the ground meat with the onions and garlic. Drain and return the meat to the pot.
  2. Add the remaining ingredients. Stir well. Raise heat to high and bring chili to a boil, then reduce heat to a simmer. Cover and cook for an hour, stirring occasionally. Taste for seasoning, adding more salt or pepper if needed.

TO FREEZE: Place chili in glass containers. Let cool at room temperature for 30 minutes and freeze for up to 3 months. To defrost: Place chili in refrigerator overnight and reheat on the stovetop.

Serves 10

calories 298, fat 18 g, protein 18 g, carbohydrates 17 g, dietary fiber 4 g



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