Use 97% Lean Ground Turkey for a healthier chili option

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Name: Turkey Chili with Pinto Beans
Prep time: 30 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 Package 97% Lean Ground Turkey or about 1 pound; 1-28 ounce Can Diced Fire Roasted or Peeled Tomatoes; 1-14.5 ounce Can Low-sodium Chicken Broth; 2 14.5 ounce Cans Pinto Beans or 2-1/2C Homemade; 1 cup Onion about 1 small chopped; 1 cup Green Bell Pepper chopped; 2/3 cup Celery Stalks chopped; 1-2 Garlic Cloves minced; 1 Chili Pepper or more for spicier; 1 tablespoon Extra Virgin Olive Oil; 1 Vegetable Bullion Cube like Rapunzel brand; 1 Bay Leaf; 2 teaspoon Ground Paprika; 1/2 teaspoon Ground Cumin; 1/2 teaspoon Himalayan Salt or to taste; 1/4 teaspoon Black Pepper or to taste; 1/4 teaspoon Chili Powder or more for spicier; Optional Garnish—Cilantro; Optional—0% Fat Plain Greek Yogurt or Light Sour C

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INGREDIENTS

1 Package 97% Lean Ground Turkey ; or about 1 pound
1-28 ounce Can Diced Fire Roasted or Peeled Tomatoes
1-14.5 ounce Can Low-sodium Chicken Broth
2 14.5 ounce Cans Pinto Beans or 2-1/2C Homemade
1 cup Onion about 1 small ; chopped
1 cup Green Bell Pepper ; chopped
2/3 cup Celery Stalks ; chopped
1-2 Garlic Cloves ; minced
1 Chili Pepper ; or more for spicier
1 tablespoon Extra Virgin Olive Oil
1 Vegetable Bullion Cube ; like Rapunzel brand
1 Bay Leaf
2 teaspoon Ground Paprika
1/2 teaspoon Ground Cumin
1/2 teaspoon Himalayan Salt ; or to taste
1/4 teaspoon Black Pepper ; or to taste
1/4 teaspoon Chili Powder ; or more for spicier
Optional Garnish—Cilantro
Optional—0% Fat Plain Greek Yogurt or Light Sour C

Servings

INSTRUCTIONS

In Dutch oven, cook turkey, transfer to paper towel lined plate. Gently heat oil over medium heat, add onion, peppers, celery, and garlic to pan, and sauté until vegetables are partially cooked. Add broth, crushed tomatoes, and cooked turkey to pot along with bullion and all spices. Bring to a boil, reduce heat and simmer until thickened, about 30 minutes. Drain and rinse beans, add beans the last 5 to 10 minutes of cooking to heat through. Garnish with dollop of yogurt or sour cream, topped with chopped fresh cilantro leaves.

NOTE: omit chili pepper for milder chili, use more chilies and include seeds/membranes for more heat and/or use more chili powder.

Get more great recipes plus a complimentary subscription to Organic Eats Magazine at http://www.OrganicEatsMag.com

NOTES

Alert editor

Turkey Chili with Pinto Beans

1 Package 97% Lean Ground Turkey or about 1 pound
1-28 ounce Can Diced Fire Roasted or Peeled Tomatoes
1-14.5 ounce Can Low-sodium Chicken Broth
2 14.5 ounce Cans Pinto Beans or 2-1/2C Homemade
1 cup Onion about 1 small chopped
1 cup Green Bell Pepper chopped
2/3 cup Celery Stalks chopped
1-2 Garlic Cloves minced
1 Chili Pepper or more for spicier
1 tablespoon Extra Virgin Olive Oil
1 Vegetable Bullion Cube like Rapunzel brand
1 Bay Leaf
2 teaspoon Ground Paprika
1/2 teaspoon Ground Cumin
1/2 teaspoon Himalayan Salt or to taste
1/4 teaspoon Black Pepper or to taste
1/4 teaspoon Chili Powder or more for spicier
 Optional Garnish—Cilantro
 Optional—0% Fat Plain Greek Yogurt or Light Sour C

In Dutch oven, cook turkey, transfer to paper towel lined plate.  Gently heat oil over medium heat, add onion, peppers, celery, and garlic to pan, and sauté until vegetables are partially cooked. Add broth, crushed tomatoes, and cooked turkey to pot along with bullion and all spices. Bring to a boil, reduce heat and simmer until thickened, about 30 minutes. Drain and rinse beans, add beans the last 5 to 10 minutes of cooking to heat through.  Garnish with dollop of yogurt or sour cream, topped with chopped fresh cilantro leaves.

NOTE: omit chili pepper for milder chili, use more chilies and include seeds/membranes for more heat and/or use more chili powder.

Get more great recipes plus a complimentary subscription to Organic Eats Magazine at http://www.OrganicEatsMag.com

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Use 97% lean ground turkey for a healthier chili option
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Nutrition

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Serving Size: 1 Serving (69g)
Recipe Makes: 4 Servings

Calories: 35
Calories from Fat: 18 (51%)

Amt Per Serving		% DV

	Total Fat 2g	3 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 1.2g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 17.4mg		1 %
Potassium 181mg		5 %
Total Carbohydrate 4.4g		1 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 2.7g
Protein 0.9g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 35

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