This week I decided to get back into the bi-weekly recipe swaps when I saw that we were exchanging healthy recipes. I've really been trying to cook healthier the past few weeks and can always use delicious tasting healthy recipes. When I received a recipe for chili I was a little bit concerned. I have several chili recipes that I make frequently and none of them are healthy.
After looking over the recipe I noticed that ground turkey is used instead of beef and lots of vegetables are added in. This recipe also calls for beef broth which I've never put in chili before. The turkey chili ended up being thick and flavorful. I loved the addition of all the vegetables.
It was very filling and healthier then my other recipes. Frank was able to tell that I used turkey instead of beef, but he still thought it was good as well. The chili also cooks up in about an hour which is a time saver over my other recipes. I'll be keeping this recipe handy for future use.
Healthy Turkey Chili (adapted from Does NOT Cook Well With Others)
1 T. olive oil
1 pound lean ground turkey
1 package taco seasoning mix
1 t. ground coriander
1 t. dried oregano
2 t. hot sauce (I used Frank's red hot)
3 T. tomato paste
1 (14.5 oz) can low-sodium beef broth
1 c. salsa
1 (28 oz) can crushed tomatoes
1 (5 oz) can chopped green chile peppers
1 (15 oz) can black beans, rinsed and drained
1 medium yellow or white onion, finely chopped
1 green bell pepper, diced
1 red bell pepper, diced
½ c. low-fat sour cream
½ c. shredded low-fat Cheddar cheese
1. 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.
2. 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.
3. 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.
4. Continue cooking the chili for an additional 15-30 minutes. Add in a half cup of water if it gets too thick.
5. Ladle chili into serving bowls. Top with sour cream and cheddar cheese. Serve hot.