1 1/4 cups dried navy beans, soaked in water for 24 hours (TIP: If you don't have time to soak beans for 24 hours, boil them for 1 hour, until al dente, then drain and set aside.)
1 cup tomato purée (passata)
1 1/2 tsp Italian seasoning
1/4 tsp dried oregano
1/4 tsp red pepper flakes
1/4 tsp fresh ground black pepper
3 medium cobs corn or 2 cups frozen and thawed corn kernels
1/4 cup thinly sliced fresh basil leaves
3 tbsp fresh grated Parmesan cheese, optional
In a large skillet on medium, heat oil. Add turkey and cook, stirring frequently, until beginning to brown, about 10 minutes. Add garlic and onion, stir and cook for 5 minutes, until softened.
Transfer mixture to a 4- to 6-qt slow cooker. Add potatoes, thyme, bell pepper, broth, beans, tomato purée, Italian seasoning, oregano, pepper flakes and black pepper; stir. Cover and cook on high for about 3 hours, until potatoes are tender.
Meanwhile, if using corn cobs, heat indoor grill or grill pan on medium and lightly char corn all over, about 10 minutes. When cool enough to handle, shave kernels from cob. Set aside. Just prior to serving, stir corn into stew and remove and discard thyme sprigs. Garnish with basil and Parmesan, if desired.
This lighter take on chili is made without tomatoes, leaving room for fiber-rich greens. We’ve kept the spices mild to please many palates, but you can easily add more chile powder if you prefer a spicier dish – here at the CE office, we love this meal smothered in hot sauce!
Every clean eater should have a tried-and-true chili recipe in his or her culinary arsenal. We’ve added chipotle peppers and tomatillos for a fresh take on the old family favorite. With just 15 minutes of advance prep, you can leave the kitchen for the afternoon and return to a delicious home-cooked meal. This chili can be made ahead and stored in a resealable container in the freezer for up to 1 month.