be_ixf;ym_202109 d_26; ct_50

Hearty turkey chili

Nutrition Facts

Serving Size About 1 1/2 cups
Calories 252

Amount Per Serving
Monounsaturated fat 2 g
Saturated fat 1 g
Total fat 4 g
Sodium 178 mg
Cholesterol 57 mg
Dietary fiber 8 g
Protein 26 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

For a twist on chili, replace the beef with turkey and roasted vegetables.

Ingredients

(Serves 8)
  • 2 cups chopped zucchini
  • 1 teaspoon olive oil
  • 1 cup chopped onion
  • 2 cups chopped celery
  • 1 cup chopped bell peppers
  • 2 teaspoons chopped fresh garlic
  • 1 pound chopped cooked turkey
  • 1 1/2 tablespoons chili powder
  • 1 teaspoon cumin seed
  • 2 cups diced canned tomatoes, no-salt-added variety
  • 4 cups canned kidney beans, rinsed and drained
  • 2 cups low-sodium vegetable broth
  • 1 teaspoon brown sugar

Directions

Preheat the oven to 475 F. Spray a glass baking dish with cooking spray. Arrange the zucchini in a single layer in the baking dish. Roast for 8 to 10 minutes until slightly tender and lightly browned.

While the zucchini is roasting, add the oil and chopped onions to a dutch oven or soup pot. Saute over low heat until the onions are browned. Add the celery and peppers and continue to saute. Add garlic, turkey, chili powder and cumin seed. Cover and simmer for about 5 minutes.

Stir in the tomatoes, kidney beans, vegetable broth, brown sugar and the roasted zucchini. Cover and simmer for 15 minutes. Ladle into warmed individual bowls. Serve immediately.

Last Updated: September 16th, 2014