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January is such a confusing time of year. On the one hand, you really, really want to reach those New Year’s Resolutions you set and were determined to stick to, and on the other hand, it’s snowy and it’s cold and you just want a warm cup of something nice and hearty. Luckily, it isn’t either/or– I’ve got the perfect, protein-packed chili recipe that’s packed with flavor while still being a great balance of food groups. The best part? This hearty bacon chili is really simple to make, making it the perfect thing to throw together before practice on a chilly winter weeknight.

Not too long ago, a friend of mine asked why I’ve never shared a chili recipe on the blog. To be honest, my family’s way of doing chili is really easy– cook some meat, pour in some cans from the pantry, season it nicely, and simmer. But with the cold temps lingering in the air, I knew I wanted to share it– it’s the one food I can always go for, even if I’m trying to watch what I eat, because I know it’s got plenty of protein to sustain me, and it features multiple food groups for variety. This particular chili starts with a pound of really, really lean ground turkey. We’re talking 90% lean. Brown it in the bottom of your chili pan, then drain it and toss the meat back into the pan. While that’s cooking, take a minute to chop up some pre-cooked bacon– it’ll spare you the trouble of draining extra grease off of bacon later.

Next, dice up an onion and toss it in your pot alongside the turkey and bacon over a low heat. The sooner you put the onion in, the sooner it will start to add it’s flavor to the rest of the dish, so be sure to do this right after draining the meat!

While the pot is still on low heat, stir in 2 cans of petite diced tomatoes– do not bother draining them; the liquid contains plenty of lycopene and it’ll help make a nice broth for the chili.

From there, add in 4 cans of beans. Don’t drain these, either– you’ll want the liquid from the cans in the pot, trust me. You can use any beans that you’d like here, so get creative, mix and match, or just clean out the pantry with what you have on hand. If you have certain beans you prefer, you can use those, but my family loves a variety, so for our chili, we went with a can of light red kidney beans, a can of cannelini beans, a can of great northern beans, and a can of pinto beans. This recipe also works very well with black beans– yum! Now, crank the heat up to a medium.

Next, it’s time to spice things up. Now, you may have your own personal preference on chili spice and the amount of spiciness you like, and that’s awesome– go with that. But if you need a starting point, here’s my blend: 3 cloves of crushed garlic, 1 1/2 teaspoons of chili powder, 1/4 teaspoon of paprika, 1/4 teaspoon of pepper, 1/4 teaspoon of cinnamon, and 1 teaspoon of salt. But no, seriously, trust me on the cinnamon thing. It really, really adds something, especially to a chili that has turkey and bacon in it.

Now, it’s time for a little secret ingredient that really brings out the flavor of the meats, and binds the taste of the cinnamon, the chili powder, and the beans together… 1 1/2 teaspoons of Truvia Spoonable sweetener. It’s that hint of sweetness that really helps keep the dish together, trust me. Set the pan to a simmer, making sure to stir it occasionally. If you’re making a side like your favorite cornbread or other yummy side dish, now would be a great time to start that, because you’ll want this simmering for about 30 minutes, just to get all the flavor incorporated.

If you love a little sour cream on your chili, my trick is to add a little plain yogurt or Greek yogurt instead– it gives the same flavor!

So why use Truvia? Well, I love that it’s stevia-based, and is a natural choice when I’m looking to cut back on my calories, or when I’m baking for my dad, who has to watch his sugar intake. It tastes really good, so I don’t miss the sugar when I use this in my coffee or tea, or when I substitute some of the sugar in my baking.

I found mine in the baking section of my local Walmart store, near other sweetener products and Truvia options like the Truvia Brown Sugar Blend or Truvia Packets.

My family loved this chili, and we’re definitely going to keep serving it on those cold winter days. I love the fact that chili is so warming and hearty, with a lot of protein, so you stay full for a lot longer. Plus, this will serve 8-10 people, which means either leftovers for the next day, or enough to serve some friends, too.

What goals are you hoping to achieve this year? I’m looking to watch what I eat a little bit more, and make more positive choices that will help me feel satisfied for longer. Let me know YOUR goals in the comments below, and don’t forget to request a sample of Truvia sweetener so you can try it for yourself! Plus, find more great recipes using Truvia here.