You can't beat a hearty bowl of Turkey and Bean Chili to satisfy cold weather hunger. This favorite goes a long way to fill you up and chase away the chills. The fat and calories have been reduced from a meaty chili recipe without cutting back on any flavor.
1 Spanish onion
10 ounces mushrooms
1 tablespoon vegetable oil
5 garlic cloves
3 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons salt
1 teaspoon black pepper
3 pounds ground turkey breast
1 fresh jalapeno chile, quartered and seeded
2 green bell peppers, cut into 1-inch cubes
2 28-ounce cans crushed tomatoes (about 6 cups)
2 16-ounce cans black beans or pinto beans, rinsed
Toppings (if desired): Reduced-fat sour cream and shredded Cheddar cheese, sliced green onions
In a food processor, finely chop the onion. Place in a 4-quart dutch oven. Repeat with the mushrooms. Add oil to onion and mushrooms and cook, stirring, over medium-high heat for 5 minutes. Add the garlic, chili powder, cumin, oregano, salt and pepper and cook for two minutes.
Add the turkey and cook, scraping the bottom of the pot to prevent scorching, until the meat is crumbly, six to seven minutes. In the food processor, pulse the jalapeno until minced. Add the bell peppers and pulse until chopped. Add the jalapeno and peppers to the meat mixture.
Stir in the tomatoes. Cover and simmer over low heat, stirring often, until the peppers are tender and the sauce thickens, about 30 minutes. Stir in the beans; heat through. Spoon into serving bowls. Serve warm with sour cream, shredded Cheddar cheese and sliced green onions.
Recipe makes 8 servings.
Do you favor thick full-flavored chili? Let it sit in the refrigerator a day or two before serving.
For extra bulk and nutrition, add a cup of shredded zucchini to your chili. Your family will never know you're supplying them with extra vitamins!
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