This experiment turned out amazing. I’ve been craving chili but needed to find a no-sugar way. It’s not quite no sugar, but certainly very low sugar. If you make it a day ahead, then the spices blend even more; it’s tastes even better the next day.
- 1 796 mL can crushed tomatoes
- 3 540 mL cans of beans, rinsed. Your choice, but mix them up (The picture contains the starred choices below) o Mixed beans o Black beans* o Navy beans o Kidney beans o Black-eyed peas* o Pinto beans*
- 2 cans 398 mL deep browned beans (This is where the sugar is.)
- ½ lb ground turkey
- 1 med-lrg yellow onion, chopped
- 1.5 c sliced or chopped fresh button mushrooms
- 1.5 c frozen corn
- 3 tbsp chili powder (I actually put more, but some don’t like it that spicy, I added about 5 table spoons.)
- 2 tbsp crushed garlic (or two garlic pods fresh pressed)
- 1 tsp ginger
- 2 tbsp agave nectar
- 1 tsp pink Himalayan salt
- 2 handfulls of fresh baby spinach –
- In a dutch oven, over med/high heat, scramble fry the ground turkey and yellow onion until cooked through and onion is translucent, 5-ish minutes. You may need to add a bit of oil or veggie broth to keep it from burning to the bottom of the pot.
- Add the chili powder, garlic, and ginger and stir in well with the turkey until fragrant.
- Add mushrooms and frozen corn and mix well.
- Add crushed tomatoes, all cans of beans, and salt. Stir until blended.
- Turn the heat down to simmer for one hour, stirring occasionally.
- 10 minutes before serving add agave nectar and baby spinach. Stir in well.
- Serve and enjoy. This recipe freezes well, so make lots now and save time another day.