Chili That Will Not Leave You Will Acid

When faced with acid reflux, it can be very challenging to find recipes that do not include garlic, onions, and peppers, especially when it comes to my winter favorite chili! Every Sunday, in the winter time, we sit down and have a warm big bowl of Chili.

I love chili! But it doesn't love me back.

So, with the help of my husband, Henry, he has created his special recipe with just the right amount of spice but not too spicy, as some of us in the house have acid reflux issues.

We chose turkey instead of beef because turkey is lower in calories and saturated fat. With heart disease so strong in both our families, it made sense to switch to Turkey. But our recipe will work well if you are a red-meat person.

I still eat early enough and sit up for at least three hours after eating.

Chili is such a love of mine that here is a Haiku about it.

A bit of spicy

With a whole lot of sweet warmth

Homey and hearty

Now for cheesy jokes:

Knock, knock

??????

Knock, knock

??????

Hay, why are you not saying "who's there?"

Because I can smell you from here Chili!

******

What did the black bean say to the red bean?

What?

Where have you bean my whole life!

*******

Without further ado, here is Henry's Famous Low Acid Turkey Chile.

Turkey Chili Recipe:

Ingredients:

Olive Oil

1 Pound Ground Turkey

¾ Sweet Onion, Chopped

1 Bell Pepper, Chopped (Yellow, Red, Green — Your Choice)

2 Cans Chile Beans (Organic By Westbrae Natural)

1 Can Diced Tomatoes With Basil, Garlic, and Oregano

10 Cherry Tomatoes, Halved

¾ Tsp. Chili Powder

1 Tsp. Garlic Powder

1 Tbsp. Oregano

3 Tbsp. Cumin

2 Tsp. Salt (to taste)

Dash or Pinch of Red Pepper (Optional)

Shredded Cheddar Cheese

Instructions:

1.Cook onion and pepper in a large pan with olive oil for about 4 minutes, then transfer to a pot (no heat for the pot yet).

2. If needed, add more oil to the pan, then cook ground turkey with ½ tsp of salt and ½ tsp of cumin. When done, add it to the pot.

3. While the turkey is cooking, add beans and tomatoes to the pot and turn on low heat.

4. Add 1 Tsp of salt, chili powder, oregano, and ½ tsp. of cumin, and red pepper if needed. Stir.

5. When the turkey is cooked, add it to the pot along with the remaining 1 ½ tsp of salt and cumin.

6. Cover and turn up the heat to medium until it starts boiling, then reduce to simmer and cook for about 40–60 minutes until done. Stir occasionally.

7. Taste halfway through to see if more seasoning is needed.

8. When done, serve in a bowl

Toppings:

Tostitos Multigrain Scoops

Sour Cream

Cornbread Crumbles

Sliced Olives

Diced Avocado or guacomole

Crumbled Cheese: Chedder, Monterey Jack, or Pepper Jack

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Enjoy the game and this delicious chili! This is a football and winter favorite that is for the recipe books.

Let me know in the comments what are your favorite toppings!