Deceptively Delicious Turkey Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tbsp olive oil1/2 cup chopped red onion1 lb lean ground turkey2 cloves garlic1 tbsp chili powder, or to taste1 tsp salt1/4 teaspoon sweet paprika1/8 tsp pepper1 (15 oz) can chopped tomatoes1 (26 oz) carton reduced fat, low sodium chicken broth1/2 cup red pepper puree1/2 cup carrot puree1/4 cup cornmeal2 tbsp flaxseed meal1 (15 oz) can kidney beans, drained and rinsed
1. Coat the bottom of a large pot with cooking spray and set it over medium heat. When the pot is hot, add the oil. Add the onion and cook until it begins to soften, about 2 minutes.
2. Meanwhile, sprinkle the turkey with the garlic, chili powder, salt, paprika, and pepper. Add the turkey to the pot and cook, stirring occasionally, until the turkey is no longer pink, 5 - 6 minutes.
3. Stir in the tomatoes. Add the broth, red pepper puree, carrot puree, cornmeal, and flaxseed meal, and stir well. Bring to a boil, reduce heat, and simmer, covered 15 - 20 minutes, or until the flavours have blended. Stir in the beans and cook a little longer, just to heat them through.
Note: If your children freak out when they see beans, puree them before adding them to the chili. You can also finely chop raw carrot and pepper in the food processor to save time.
Number of Servings: 8
Recipe submitted by SparkPeople user COMBATCHICK.
2. Meanwhile, sprinkle the turkey with the garlic, chili powder, salt, paprika, and pepper. Add the turkey to the pot and cook, stirring occasionally, until the turkey is no longer pink, 5 - 6 minutes.
3. Stir in the tomatoes. Add the broth, red pepper puree, carrot puree, cornmeal, and flaxseed meal, and stir well. Bring to a boil, reduce heat, and simmer, covered 15 - 20 minutes, or until the flavours have blended. Stir in the beans and cook a little longer, just to heat them through.
Note: If your children freak out when they see beans, puree them before adding them to the chili. You can also finely chop raw carrot and pepper in the food processor to save time.
Number of Servings: 8
Recipe submitted by SparkPeople user COMBATCHICK.
Nutritional Info Amount Per Serving
- Calories: 225.6
- Total Fat: 8.0 g
- Cholesterol: 1.1 mg
- Sodium: 1,386.0 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 6.2 g
- Protein: 20.4 g
Member Reviews
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NIGHTSHADE1020
Very good for a base recipe. I added a lot more spices because I like a spicy chili. Be careful when adding the carrots puree too much will make the chili look orange instead of a reddish brown. I pureed the carrots and peppers together and added the corn meal at the end, for a smooth sauce. - 10/26/08