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turkey chili recipe

For a chili with a bit more protein, try this recipe. The turkey adds texture and makes for a hearty and healthful meal. So gobble up and enjoy!

Nutritional Note: Turkey provides protein and contains only about half the amount of saturated fat found in regular red meat.

Prep time: 15-20 minutes
Cook time: Approx. 45 minutes
Serves: 4

Turkey and Vegetables Mixture
2 tablespoons extra-virgin olive oil
1 pound ground turkey breast or thighs, preferably organic or all-natural
1 cup diced yellow onion
1 cup diced celery
1 cup sliced carrots
2 cloves garlic, crushed

Beans and Tomatoes Mixture
1 15-ounce can red kidney beans, drained and rinsed well
1 15-ounce can diced tomatoes, drained
1 8-ounce can tomato sauce
1-2 cups low-sodium chicken broth, start with 1 cup and
add more during cooking if needed
½ teaspoon crushed red chili peppers, or chili powder
1 tablespoon paprika
1 teaspoon salt
½ teaspoon cracked black pepper

Cook Turkey and Vegetables Mixture:
Heat the olive oil in a large sauce pot over medium heat for 1 minute. Add the turkey and cook for 3 minutes, or until browned. Stir to break up any large pieces. Add the onion, celery, carrots, and garlic. Continue
cooking for 5 minutes over medium heat, stirring occasionally.

Prepare Beans and Tomatoes Mixture:
While the turkey is cooking, in a large mixing bowl, combine all of the ingredients for the beans and tomatoes mixture. Reduce the heat under the sauce pot and add the beans and tomatoes mixture. Stir thoroughly, partially cover, and cook for 30 minutes over low-medium heat, stirring occasionally. Add more chicken broth if needed. Taste-test the chili while it’s cooking; adjust seasoning as needed.

Serve:
Serve the chili in warm bowls with some shredded cheddar and a dollop of sour cream on top. A crusty slice of whole-grain or whole-wheat garlic bread is a tasty accompaniment, as is a slice of hot corn bread.

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