Christy's California Summer Chili
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 tbsp. extra virgin olive oil1 large onion, diced2 cloves garlic, minced5 large carrots, scrubbed and finely chopped5 large celery stalks, rinsed and finely chopped1 pound lean ground turkey1 14.5 oz. can fire roasted tomatoes with green chilies2 14.5 oz. cans diced tomatoes, no salt added (swap in more cans of tomatoes with chilis if you like your chili spicy.)2 15 oz. cans black beans, drainedsalt and pepper to taste1 tbsp. crushed red pepper flakes (more if you like it spicy)2 tbsp. smoked paprika or smoky BBQ spice rub (use your favorite rub here, I like Pampered Chef's blend)Juice from half a lemon1 cup water5 large zucchini, quartered and cut into 1/2 inch pieces 1 bag pre-washed fresh spinachOptional garnishes (not included in calorie total):Black OlivesChivesShredded CheesePlain nonfat Greek yogurt (our family's sour cream stand-in)Goat cheeseHot sauce
Heat olive oil over medium-high heat in a large stock pot. Add onion and garlic and cook until soft, about five minutes. Add carrot and celery and cook until softened, about ten minutes. Add ground turkey and cook until lightly browned, about five minutes.
Add spices, tomatoes, beans, lemon juice, and water to the pot. Reduce heat to low. Cover and let simmer for about 40 minutes, until vegeatbles are tender and flavors have melded.
Add chopped zucchini and spinach to pot. Stir to cover the newly incorporated vegetables. Let simmer, uncovered, for 15 minutes, or until zucchini is soft.
Serve two-cup portions with your favorite garnishes. My family loves a dollop of tangy goat cheese and a handful of whole wheat crackers.
Excellent for freezing or making ahead - it tastes even better the next day!
Serving Size: Makes 8 two-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user KNITMETOGETHER.
Add spices, tomatoes, beans, lemon juice, and water to the pot. Reduce heat to low. Cover and let simmer for about 40 minutes, until vegeatbles are tender and flavors have melded.
Add chopped zucchini and spinach to pot. Stir to cover the newly incorporated vegetables. Let simmer, uncovered, for 15 minutes, or until zucchini is soft.
Serve two-cup portions with your favorite garnishes. My family loves a dollop of tangy goat cheese and a handful of whole wheat crackers.
Excellent for freezing or making ahead - it tastes even better the next day!
Serving Size: Makes 8 two-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user KNITMETOGETHER.
Nutritional Info Amount Per Serving
- Calories: 275.0
- Total Fat: 10.1 g
- Cholesterol: 40.0 mg
- Sodium: 467.8 mg
- Total Carbs: 29.9 g
- Dietary Fiber: 9.2 g
- Protein: 19.7 g
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