I could eat chili every week and never get tired of it! It is a simple and nutritious meal that is packed full of protein, fiber and flavor. Chili was always my go-to in college because it was affordable and filling-- perfect for a busy and hungry college student. I remember making chili at least twice a month and always enjoying the leftovers.
Since chili ingredients aren't painful on the wallet, I thought making a chili recipe would go perfectly with this month's Recipe Redux theme, "How low can you go? Can you make a meal for less than $3 per serving? Whatever your budget, show us your healthy entree recipe to help keep food spending in check in 2017."
To change it up a bit and add some more delicious and affordable ingredients, I would like to share my new favorite go-to chili recipe on a baked potato!
Here's my grocery list and budget-- making this meal way less than $3 per serving!
- 1 lb. ground turkey - $3.89
- 1 (15.5-ounce) can kidney beans - $0.79
- 1 (15.5-ounce) can black beans - $0.79
- 1 (15.5-ounce) can chili beans - $0.79
- 1 (14.5-ounce) can diced tomatoes - $0.99
- 4 potatoes - $2.18
- 1 (1.25-ounce) packet mild chili powder - $1.18
- 1 (5.3-ounce) non-fat plain yogurt - $1.59
Total per serving: $1.53!!
Turkey Chili Baked Potato
Makes 8 servings
- 1 lb. ground turkey
- salt and pepper, to taste
- 1 (15.5-ounce) can kidney beans, rinsed and drained
- 1 (15.5-ounce) black beans, rinsed and drained
- 1 (15.5-ounce) chili beans, rinsed and drained
- 1 (15.5-ounce) can diced tomatoes
- 1 cup water
- 1 (1.25-ounce) packet mild chili powder
- 4 large russet potatoes, washed
- 1 (5.3-ounce) container non-fat greek plain yogurt, for garnish
- scallions, optional for garnish
- Preheat oven to 400 degrees F.
- In a large pot, combine ground turkey, salt and pepper. Cook until turkey is cooked completely.
- Add kidney beans, black beans, chili beans, diced tomatoes, water and chili powder. Bring to a boil then reduce to a simmer and cook for 1 hour, stirring every 20 minutes. While chili cooks, prepare baked potatoes.
- Wash potatoes. Poke holes in potatoes with a fork, poking holes all over each potato.
- On a prepared baking sheet, place potatoes spread out on pan. Bake for 45-50 minutes or until potatoes are cooked throughout. Cut potatoes in half.
- Once chili is done, pour about 1/2 cup of chili in each potato half and top with a dollop of non-fat greek plain yogurt. Enjoy!
Nutrition Facts per serving: 319 calories, 40 g CHO, 8 g FAT, 22 g PRO, 4 g sugar