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Category: Dinner
Turkey Chili - TastyPlanner.com
Chef: Brizen
Leaner than your average chili, but no less flavorful; you can adjust the amount of chili powder to sound as many (or as few) alarms as you (and your heartburn) can handle. Substitute beef for the turkey if you’d like to up your iron. Want to steer clear of tummy troubles? Use endamame instead of the black beans. (From the book “Eating Well When You Are Expecting” by Heidi Murkoff with Sharon Mazel)
Ingredients
1 tablespoon olive oil
1 medium-size onion, chopped
2 cloves garlic, minced
1 1/2 pounds ground turkey breast
1 medium-size red bell pepper, chopped
1 medium-sized yellow bell pepper, chopped
1 small jalapeño pepper (optional), seeded and diced
2 tablespoons chili powder
1 tablespoon ground cumin
1 can(about 15 ounces) black beans or red kidney beans, rinsed and drained
1 can (14 1/2 ounces) diced tomatoes, with their juices
1 1/2 cups shredded Cheddar cheese
2 tablespoons chopped fresh cilantro
Instructions
1. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook until beginning to soften, about 2 minutes. Add the turkey, red and green bell peppers, and jalapeño, if using, and cook until the peppers begin to soften, about 3 minutes. Stir in the chili powder and cumin and cook until fragrant, about 2 minutes.
2. Add the beans and tomatoes and let come to a simmer. Reduce the heat and let simmer until the flavors are blended, about 10 minutes.
3. Spoon the chili into serving bowls and top with some cheese and cilantro. The chili can be refrigerated covered, for up to 3 days. Garnish it with cheese and cilantro just before serving.
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