This robust chili is packed with nutrients and is great for sharing. Ground turkey provides a load of flavor with a fraction of the saturated fat of ground beef. The key is to use ground turkey versus ‘extra lean’, which can be too dry. The beans are a good source of fiber, iron and protein. This is one of those dishes that taste even better the next day. Plus the leftovers can be remade into twice-baked potatoes, Sheppard’s pie, or stuffed peppers!
Key Nutrients: protein, iron, fiber, folate, vitamin B, magnesium
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 ½ teaspoons dried oregano
- 1 ½ teaspoons ground cumin
- 1 ½ pounds ground turkey
- ¼ cup chili powder
- 1 bay leaves
- 1 ½ teaspoons salt
- 1 28-ounce can whole tomatoes
- 4 cups homemade chicken stock (link) or low sodium chicken broth
- 1 15-ounce can organic black or pinto beans, drained and rinsed
- 1 15-ounce can organic red kidney beans, drained and rinsed
- Grated cheddar cheese (optional)
- Heat oil in heavy large pot over medium heat. Add onions; sauté until light brown and tender, about 5 minutes. Add red bell pepper sauté for another 5 minutes. Add garlic, sauté for 1 minute.
- Add oregano and cumin; stir 1 minute.
- Increase heat to medium-high. Add turkey; stir until no longer pink, breaking up with back of spoon.
- Stir in chili powder, bay leaf and salt.
- Add tomatoes with their juices, breaking up with back of spoon. Mix in stock and beans. Bring to boil.
- Reduce heat; simmer 50 minutes, stirring occasionally. Discard bay leaf. Serve warm with cheddar cheese on top if you like.
Nutrition Facts (per serving)