Chili is a classic winter dish that is hearty and loaded with nutrients. It’s great for lunch or dinner and can make up an entire meal by itself. Although red meat in moderation is okay, it is possible to substitute turkey in to avoid some unhealthy fats. This recipe is also great because it has a bit of a southwestern flair as a result of its black beans and call for cumin.

It’s also possible to prepare the recipe with cooked chicken or to make it vegetarian by leaving out meat entirely.

Serves 4.

1 Tablespoon Olive Oil
½ Cup Chopped Onion
½ Cup chopped yellow bell pepper
2 Cloves minced garlic
1 Teaspoon oregano
1 Teaspoon ground cumin
1 Teaspoon chili powder
1 Can of black beans (rinsed and drained)
1 ¾ cup cooked turkey
8 oz canned pumpkin
7 oz diced tomatoes
1 ½ cups chicken broth
¼ cup sherry


1.)Heat the olive oil in a large soup pot.


2.)Saute the minced garlic for 30 seconds being careful not to burn.


3.)Add the yellow pepper to the oil and garlic and saute until it softens.


4.)Next, add the chicken broth and stir for one minute.  


5.)Add the remaining ingredients (except for the sherry) and simmer on low for one hour.


6.)Pour in the sherry after all other ingredients have been mixed together.


Store the soup in the refrigerator for up to 3 days. It makes great leftovers!