A Comfort Food Time of Year

Fall is my absolute FAVORITE time of year. I love everything from the fall colors, tall boots, football, tailgating, leaves changing, sweaters, and COMFORT FOOD. This past weekend I finally got a chance to satisfy my fall cravings when Charleston’s temps actually dropped below 70 with an added bonus of no humidity! I found this to be the perfect opportunity to make my favorite chili! It’s a super simple and lightened up version that packs a lot of flavor and lasts forever. So if you’re a fall foodie like me, you may want to give it a try!

Weight Watchers Friendly Chili
*About 5 PPs per serving
Amounts can be easily adjusted according to how much you want to make.

1.5lb. lean ground beef (93% lean or ground turkey)

2 Cans of Kidney Beans

1 Can of Garbanzo beans

1 Large can of petite diced tomatoes

1-2 Packets of Dry Chili Seasoning

1-2 Tbsp Cumin

½ tsp chili powder

1 large can tomato puree

1 Large Vidalia Onion

2Tbsp Garlic

1 Cup Sliced Mushrooms


1. In a skillet, brown and drain your meat. Add onion, mushrooms, salt/pepper and stir frequently until onions and mushrooms are slightly cooked down.

2. In a large pot, combine the diced tomatoes and puree and mix. Then add your meat mixture to the pot. Depending on your preference of consistently, you can add water at this step if you think it’s too thick.

3. Add all of your garlic and seasoning and stir entire pot until well blended. Cover and simmer for at least 1 hour before eating.

*This goes great on top of whole wheat pasta or with a dollop of fat-free/part-skim ricotta cheese. Enjoy!