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  • Turkey Chili

    Tuesday, June 12, 2012

    Healthy turkey chili
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    Chili is one of my favorite 1-pot dinners to whip up–it can easily be done healthy and makes a great meal for an informal get together. This recipe has my signature good-for-you approach to cooking: lean, ground turkey breast, low-sodium tomato sauce and crushed tomatoes, lots of spice and a bit of herb (you could easily make it vegetarian by adding an extra can of beans (or 2 cups if you’re preparing dried beans).

    The preparation couldn’t be easier! Saute the onion, peppers, and garlic in a bit of olive oil, add the turkey and saute for a couple of minutes then add the spices and herbs. That last step is important–since ground turkey breast is really lean and can be a bit bland, I like to add all of the spice components to the it to up the overall flavor of every bite. Once that’s cooked for a few minutes, the remaining chili ingredients and simmer on the stove top for 30 minutes. That’s it. Done! (and delicious!).

    Healthy Turkey Chili

     

     

    © 2012 Kindred Kitchen

    Turkey Chili

    servings: 4-6 | time: about 50 minutes

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    ingredients:

    3 TBSP. extra virgin olive oil
    1 large Spanish onion, chopped
    1 large red pepper, chopped
    1 large green pepper, chopped
    3 cloves fresh garlic, chopped
    1 pound lean ground turkey (preferable breast)
    1 tsp. salt
    2 TBSP. chili powder
    1 tsp. cumin
    1 tsp. smoked paprika
    1/2 – 1 tsp. ground cayenne pepper (to taste)
    2 TBSP. dried cilantro
    1 15-ounce can pinto beans (or 15 ounces of cooked dried pinto beans)
    1 15-ounce can tomato sauce (low or no salt)
    1 28-ounce can chopped tomatoes in sauce (low or no salt)
    1 1/2 cups fresh or frozen corn
    1/2 – 3/4 cup reduced fat Mexican blend shredded cheese
    1 large avocado
    1/2 cup low fat sour cream
    1 lime

    directions:

    1. Heat olive oil in a large Dutch oven over medium heat

    2. Add onion, red and green peppers and garlic. Saute until the onion starts to become translucent and the peppers start to soften (about 7 or 8 minutes)

    3. Add the ground turkey and salt and saute until most of the turkey is no longer pink (5-6 minutes)

    4. Add the chili powder, cumin, paprika, cayenne and cilantro and saute for 3 minutes

    5. Add the beans, tomato sauce and chopped tomatoes. Simmer over medium heat for 25 minutes

    6. Add the corn and simmer for an additional 5 minutes. Meanwhile dice the avocado and cut the lime into 6 wedges

    7. Spoon about 1 1/2 cups of chili in 4 bowls (1 cup in each bowl will yield about 6 servings)

    8. Sprinkle with about 2-3 TBSP. shredded cheese and garnish with a few cubes of avocado and a lime. Spoon about 1-2 TBSP. sour cream in the center of each serving. Serve a wedge of lime…and a salad.

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