Thursday, January 3, 2013

Healthy Turkey Chili

     Is it snowing there? It didn't snow today, but we still have about a foot on the ground. I think winter should be over after Christmas, but unfortunately it just started. If I didn't care so much about being close to family, I would totally move someplace warm. Since that isn't an option for me, I have this chili to warm me up on a cold winter's night.
     The best part about this chili is that it's healthy. It's full of protein and fiber. It's also spicy, so it's perfect for winter. The "secret" ingredients are salsa and taco seasoning. These really set this chili apart from other chili's. It's a recognizable kick that leaves you wondering why you didn't think to add it before! The beans and turkey make this a hearty chili that is sure to fill you up.
     Nutritional Information:
Makes 6-7 cups
1 cup serving: 224 calories, 22 carbs, 6g fat, 19g protein, 6g sugar, 7g fiber

Healthy Turkey Chili

by Robin
Prep Time: 10 minutes
Cook Time: 50 minutes
Ingredients (6-7 cups)
  • 1 T. olive oil
  • 1 pound lean ground turkey
  • 1 package taco seasoning mix
  • 1 t. ground coriander
  • 1 t. dried oregano
  • dash red pepper flakes (to taste)
  • 3 T. tomato paste
  • 1 (14.5 oz) can low-sodium beef broth
  • 1 c. salsa
  • 1 (28 oz) can diced tomatoes
  • 1 (5 oz) can chopped green chile peppers
  • 1 (15 oz) can black beans, rinsed and drained
  • 1/3 cup diced onion
  • 1/3 cup diced green pepper
  • 1/3 cup diced red pepper
  • 1/2 c. low-fat sour cream (optional)
  • 1/2 c. shredded low-fat Cheddar cheese
In a large stock pot cook the turkey over medium high heat, stirring occasionally. Season with taco seasoning mix, coriander, oregano, hot sauce, and tomato paste. Mix well and continue cooking until turkey is well browned.

Pour in beef broth and simmer to reduce liquid, about 5 minutes. Add salsa, tomatoes, black beans, and green chilies. Continue cooking at a moderate simmer for 10 minutes.

While the chili is cooking, heat the olive oil in a large skillet over medium-high heat. Cook onion, green bell pepper, and red bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili in the stock pot, and continue cooking at a very low simmer.

Continue cooking the chili for an additional 15-30 minutes. Add in a half cup of water if it gets too thick.
Ladle chili into serving bowls. Top with sour cream and cheddar cheese. Serve hot.
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