Turkey Chili

This turkey chili recipe is liberal with its vegetables, for example sweet red peppers, onions and celery. Warming spices are added to the turkey, veggies, beans and broth create the perfect cold weather weeknight meal. It’s easy to make and tastes even better the next day. Combining dark and white turkey meat adds depth and richness of flavor the chili will be delicious no matter the composition. Turkey is a wonderful source of lean protein and kidney beans are frequently overlooked as a plant-based protein that is rich in minerals and fiber. The onions, garlic, peppers and tomatoes provide a large dose of inflammation-fighting antioxidants. Feel free to add additional vegetables like zucchini, carrots, and squash to increase the nutrient content of the dish.  

Makes: 6 servings
Time to Cook: 1 hour (15 minute prep, 45 minute cook time)

Ingredients

· 1 tablespoon olive oil

· 2 pounds ground turkey, white and dark meat combined

· 2 cups coarsely chopped onions

· 2 tablespoons chopped garlic

· 1 large sweet red pepper, cored, deveined and coarsely chopped

· 1 cup chopped celery

· 1 jalapeño, cored, deveined and finely chopped

· 1 tablespoon fresh oregano, chopped, or 1 tablespoon dried

· 2 bay leaves

· 3 tablespoons chili powder

· 2 teaspoons ground cumin

· 3 cups canned diced tomatoes

· 2 cups chicken broth, fresh or canned

· Salt and black pepper

· 2 (15-ounce) cans red kidney beans, drained

· 2 cups shredded Cheddar (optional)

· 1 avocado, sliced (optional)

· 1 cup sour cream (optional)

· Sliced lime, for garnish (optional)

Cooking Instructions

1. Heat the oil over high in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.

2. Add the onions, garlic, sweet pepper, celery, jalapeño, oregano, bay leaves, chili powder and cumin. Stir to blend well. Cook for 5 minutes.

3. Add the tomatoes, chicken broth, salt and pepper to taste. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.

4. Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve in bowls with Cheddar, avocado, sour cream and lime wedges, if desired.

Nutrition per serving
765 calories; 56 grams protein; 38 grams fat; 15 grams saturated fat; 12 grams monounsaturated fat; 5 grams polyunsaturated fat; 58 grams carbohydrates; 15 grams dietary fiber; 15 grams sugar; 1690 milligrams sodium

Recipe from Pierre Franey, NY Times Cooking

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