This recipe combines ground turkey, canned kidney beans and plenty of seasoning for a surprisingly light chili with tons of flavor. It’s even better the second day. – Paula Meyer, Mission Training Center Nutritionist
Ingredients
1 1⁄2 teaspoons olive oil
1 lb. ground turkey
1 onion, chopped
2 cups water
1 (28-ounce) can canned crushed tomatoes
1 (16-ounce) can canned kidney beans
1 (1- ounce) can pinto or black beans – drained, rinsed and mashed
1 Tablespoon garlic – minced
2 Tablespoons chili powder
1⁄2 teaspoon paprika
1⁄2 teaspoon dried oregano
1⁄2 teaspoon ground cayenne pepper
1⁄2 teaspoon ground cumin
1⁄2 teaspoon ground black pepper
Directions
1. Heat the oil in a large pot over medium heat.
2. Place turkey in the pot, and cook until evenly brown.
3. Stir in onion, and cook until tender.
4. Pour water into the pot.
5. Mix in tomatoes, kidney beans, and garlic.
6. Season with chili powder, paprika, oregano, cayenne pepper, cumin, salt and pepper.
7. Bring to a boil then reduce heat to low, cover, and simmer 30 minutes.
Nutrition Information: Per serving: Calories 200. Total Fat 2.4g, Cholesterol: 35mg, Sodium 483mg, Total Carbs 25.3g, Dietary Fiber 7.0g Protein 21.5g.
