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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 297.3
  • Total Fat: 10.6 g
  • Cholesterol: 60.2 mg
  • Sodium: 602.3 mg
  • Total Carbs: 22.6 g
  • Dietary Fiber: 7.6 g
  • Protein: 24.4 g

View full nutritional breakdown of South Beach Friendly turkey-bean-veg chili calories by ingredient
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South Beach Friendly turkey-bean-veg chili

Submitted by: EXENEC

Introduction

WARNING: this is not a quickie 5 ingredient recipe but it makes a lot and I think it's tasty, healthy and excellent, high in protein and fiber, low in fat and carbs. I love chili and my own has always included a lot of vegetables. This is a combination of a few recipes I've taken tips from (thank you, Rachel Ray and Kaylen Denny) because ground turkey needs a bit of a flavor boost to make a great chili. This recipe is very tweak-able: I like spice so use a lot of it but it definitely can be toned down for individual tastes. For best taste and texture this should be simmered on low heat for at least an hour. WARNING: this is not a quickie 5 ingredient recipe but it makes a lot and I think it's tasty, healthy and excellent, high in protein and fiber, low in fat and carbs. I love chili and my own has always included a lot of vegetables. This is a combination of a few recipes I've taken tips from (thank you, Rachel Ray and Kaylen Denny) because ground turkey needs a bit of a flavor boost to make a great chili. This recipe is very tweak-able: I like spice so use a lot of it but it definitely can be toned down for individual tastes. For best taste and texture this should be simmered on low heat for at least an hour.
Number of Servings: 14

Ingredients

    2 pkg Shadyside Farm ground turkey (=2.6 lbs)
    1.5 C. chopped onions
    6 cloves garlic, smashed & chopped
    2 med red peppers, chopped
    1 med green pepper, chopped
    2 poblano peppers, chopped
    3-4 chipotle peppers in adobo (opt,or reduce to 1-2)
    1 pkg (2 cups) button mushrooms
    1 can black beans
    1 can canellini beans, rinsed
    1 can chili beans, rinsed
    1 can kidney beans, rinsed
    2 cans good tomatoes (I use Muir Glen fire roasted)
    1 can low sodium beef broth
    1 bottle Red Stripe beer (or any beer you like--opt)
    1-2 T. cumin
    2-3 T. chili powder (reduce if you've used chipotle)
    salt and pepper to taste (have never needed either)

    OPTIONAL, FOR TOPPINGS (not in calculations)

    --reduced fat sour cream

    --reduced fat cheddar cheese

    --onions

    --cilantro

    --avocado, sliced or diced

    --squirt of lime

Tips

I like serving this on nutty brown rice, usually leftovers from takeout.

Use your favorite vegetables--corn, squash, pumpkin, carrots, greens, etc. These are what I like & low glycemic (for the SBD).

Two of my favorite toppings: reduced fat sour cream, onion and cheddar cheese, or a lightly mixed dice of avocado, chopped red onion and lime.

This freezes wonderfully.


Directions

Brown turkey in 1 T in olive oil in large skillet, breaking up into small bits. In the meantime, blend 1 can black beans, 1/2 can chipotles in adobo and 2 cans stewed or diced fire roasted tomatoes with an immersion blender until smooth. Remove turkey from skillet and add 1 T. olive oil. Saute onions, garlic, peppers and mushrooms until soft. As this is batch cooking, combine turkey, bean/tomato mix and vegetables in a large stockpot. Add cumin, chili, vegetable mixture, turkey, beans, and beer and stir. Simmer on low, uncovered, for at least 1 hour. Taste and season as you prefer. I start low on the chili and cumin and add as I go.

Serving Size: Makes 14 2-cup servings






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