Snowed-Out

No, I am not actually snowed-out of my apartment or anything like that, but this constant barrage of snow is becoming quite tiresome. I know it's my fault for moving to Boston from sunny South Carolina. I know I brought this upon myself. But if I had any idea it would snow THIS MUCH, I don't think I would have moved!


Don't get me wrong, the snow is beautiful at times. When I can be inside, bundled up all nice and warm with a blanket and some tea, the snow is lovely. It makes the outside world sparkle. It's nice to take a pause and relax, slow down, and enjoy the winter wonderland. However, the winter wonderland only last so long. Once this beautiful, white, fluffy snow turns to mush, it becomes messy, dirty, and unattractive. Melting snow is a mess. 


I'm going to quit complaining, suck it up, and learn to love (or at least tolerate) all this snow. After all, if I'm ever going to live in a snowy city, my 20s is the time to do it. I found this recipe from Bobby Deen (Paula Deen's son) and thought that a nice, yummy, healthy chili would be just the thing to get me out of my should-be snow-day slump. (I mean, come on, we got almost 10 inches!) I'm so looking forward to coming back from work tonight and making this hopefully delicious meal!

Update: This recipe is DELICIOUS!!!! I halved the recipe so I wouldn't waste the leftovers, but I'm somewhat regretting that decision. Super filling without being heavy and making you feel disgusting afterwards. Next time I'm going to try a little less chili powder and some red pepper flakes instead. Can't wait to heat up my leftovers :) 

Bobby’s Lighter Chili

Ingredients:
1 tablespoon olive oil
1 pound ground turkey
1 green bell pepper diced
1 medium onion, diced
2 celery stalks, diced
2 tablespoons finely chopped pickled jalapeno peppers
2 garlic cloves, minced
2 (14 1/2-ounce) cans petite cut diced tomatoes
1 (15 1/2-ounce) can red kidney beans
1 (15-ounce) can pinto beans
1 cup medium salsa
2 tablespoons chili powder
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 cup reduced-fat shredded cheese
1/2 cup chopped scallions

Directions:
Heat oil in large nonstick saucepan over medium-high heat. Add the turkey and cook, breaking it up with a spoon, until the turkey is browned, about 6 minutes. Add the bell pepper, onion, celery, jalapeno, and garlic. Cook, stirring occasionally until vegetables are tender, about 8 minutes.
Add the tomatoes, beans, salsa, chili powder, cumin, and salt; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the flavors are blended and the chili begins to thicken, about 1 hour. Serve with the cheese and scallions.

Prep Time: 10 min
Cook Time: 1 hour
Difficulty: Easy
Yield:  8 Cups  

Per Serving: (1 cup) 260 Cal