Pizza Chili- A Tasty Twist on Pizza Night


At Wigglesworth Manor, Friday night is usually pizza night. We (and by we, I mean Matt and I) have been trying to be more mindful of how many carbs we eat, so pizza night can be kind of a struggle. I'm not ready to let go of "Pizza Friday", especially because the kids enjoy it so much, so I've been searching for recipes that satisfy the pizza craving while keeping it low-carb or carb free. 


I found a recipe for Skinny Pepperoni Pizza Chili, and it seemed like it would suit our tastes, but I modified it a bit because....well, that's what I do. It's some sort of odd compulsion. 
Hi, I'm Vanessa and I rarely almost never  never follow a recipe exactly the way it is written!

We really enjoyed this chili and it will definitely be one of our go-to recipes for pizza night because even our picky (hardly eats dinner without a battle) 5 year old ate it. We did serve it over elbow macaroni, so I guess that means it wasn't a no-carb (is that even a thing?) meal, but she still ate the actual chili, so YAY!  


Ingredients:

1 pound ground turkey breast
1 pound hot Italian style sausage, removed from the casings
1 medium onion, chopped
1 green pepper, seeded and chopped
4 garlic cloves, minced (I used my mini grater, thanks for the tip Rachael Ray!)
1 can chili beans (we used Bush's mild red chili beans)
1 cup salsa
1 cup jar sauce (we had leftover pasta sauce, so I just used that)
1 cup mini pepperoni
1/2 cup of water
1 teaspoon chili powder
1 teaspoon oregano
shredded mozzarella cheese


Directions:

Spray a large pot with cooking spray and set over medium-high heat. Add the ground turkey and turkey sausage to the pot, stirring and breaking up with a wooden spoon. Once the meat just starts to brown, add in the onion, pepper, and garlic. Cook for another 10 minutes, stirring frequently, until the meat is fully browned.

Add the chili beans, salsa, sauce, mini pepperoni, water, chili powder, and oregano to the pot. Stir to distribute seasonings and then bring ingredients to a boil.

Turn the burner to low and partially cover the pot. Let the chili simmer, stirring occasionally, for 30-45 minutes.

Serve chili in a bowl alone, or over your choice of pasta. Top with shredded mozzarella (which I did not do) and enjoy!


My *Cheese-Less* Pizza Chili 








4 comments

  1. This sounds really good! I think I would add cheese and eat it on rice. Thanks for the recipe!

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    Replies
    1. It would taste great over rice! My husband and the girls enjoyed it with cheese on top, I just don't like cheese that much.

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  2. Sounds delicious! I might add some mushrooms and/or black olives

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  3. This does sound good. I would use mozzarella on top. I think this is a must try, I am trying to get out of a meal planning rut right now.

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