Turkey and Bean Chili
This mild flavored chili is lower in sodium than most canned chilis or chili seasoning blends.
- 2 stalks celery, thinly sliced
- 2 medium carrots, thinly sliced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 15 ounce can dark red kidney beans, rinsed and drained
- 1 pound uncooked ground turkey breast
- 5 14 1/2 ounce can no-salt-added diced tomatoes, undrained
- 1 4 ounce can diced green chile peppers (optional)
- 1/2 cup reduced-fat shredded cheddar cheese (optional)
1. In an airtight storage container or resealable plastic bag, combine celery, carrots, onion, garlic, chili powder, oil, cumin, salt, and pepper. Cover or seal and chill for up to 24 hours. Place beans in a separate airtight storage container or resealable plastic bag. Cover or seal and chill for up to 24 hours.
2. In a 6- to 8-quart Dutch oven, combine vegetable mixture and turkey. Cook until turkey is no longer pink and vegetables are tender, stirring occasionally to break up turkey. Stir in beans, undrained tomatoes, and, if desired, chile peppers. Bring to boiling; reduce heat. Cover and simmer for 20 minutes, stirring occasionally. Makes 8 (about 1 2/3-cup) servings.
3. If desired, sprinkle individual servings with cheese.
Nutrition Facts Per Serving
Servings Per Recipe: 8
Fat, total(g): 3
sat. fat(g): 1
From Diabetic Living Magazine