As soon as the temperatures start dropping is the perfect time to make a pot of homemade chili, which is another main dish entree entry for Lang’s Chocolate Keystone Pantry Allulose Recipe Challenge. My Champion Chili recipe has all the wonderful healthy goodness from vegetables, and double protein from ground turkey along with kidney beans mixed in a delicious, but subtly sweetened tomato sauce and fragrant herbs and just enough heat to satisfy as well as take the chill away.
My Champion Chili Is a Healthy, Hearty Dinner Solution
I usually buy some dry kidney beans and soak them overnight before using for any recipe the next day. However, I have been known to forget to soak them. Therefore, I always keep some canned beans stocked in my pantry when I’m in the mood to cook chili.
I prefer serving chili on a bed of cooked rice. My guy, on the other hand, favors chili over some form of pasta such as elbow macaroni, noodles, or shells. Instead of cooking up both, we solved this little problem by making rice one time and then switching to serving over pasta the next.
If you have any leftovers, this Champion Chili heats up well on your stove or microwave. Another suggestion for leftovers that I like to do is to serve over my homemade pizza dough as a meat topping, complete with mozzarella cheese and a little extra spaghetti sauce. Another way to stretch it is by adding a jar of spaghetti sauce and serving over pasta when you’re in need of an easy, fast dinner.
In case that you’re unfamiliar with how to use this rare natural sweetener of allulose that is derived from fruits such as raisins, figs, and dates and its health benefits, I suggest visiting Lang’s Chocolates and browsing through their Keystone Pantry products. You can also connect with them on Facebook and Instagram. #Keystonepantry #Alluloserecipe
You may also want to try my other entries I created for the Lang’s Chocolate Keystone Pantry Allulose Recipe Challenge with my Carrot Bars with Molasses-Coconut Frosting, Sweet and Spicy Oven Hash recipes, and Cocoa-Meringue Bars.
- 7 cups of ready to use cooked kidney beans
- 1 pound of ground turkey
- 1-20 ounce can of petite diced tomatoes
- 2 tablespoons of Keystone Pantry Allulose Natural Rare Sugar Sweetener
- 1 small can 6-ounce of tomato paste
- 1 cup of chopped celery
- 1 large onion finely chopped
- 2 jalapeno peppers cut into small pieces
- 2 teaspoons of chili powder
- 1 tablespoon of dried basil or ½ cup of fresh basil
- ½ teaspoon of cumin powder
- 2 teaspoons of salt
- 1/4 teaspoon of black pepper
- 1 teaspoon of paprika
- 1/4 teaspoon of coriander
- ½ teaspoon of oregano
- 3 tablespoons of olive or canola oil
- cooked rice or cooked pasta to serve it over
- 1 small 6-ounce can of water
Brown your ground turkey in the oil before adding your chopped onion. Continue browning until onions are golden brown.
Add the chopped celery next and continue browning till tender.
Add the diced tomatoes, paste, herbs and spices, kidney beans and continue cooking for about an hour for when using canned beans. Otherwise, if you use dry beans and were soaking, you need to cook this chili a few hours until the beans are softened.
Add the water if your mixture is a little dry. If you need water, you can always add it.
Serve on either a bed of cooked rice or your favorite pasta.