Turkey Chili Crunch
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
tablespoon olive oil1 pound ground turkeySaltPepper2 teaspoons chili powder1 teaspoon ground cumin1 teaspoon dried oreganoPinch ground cinnamon1/2 red onion, chopped 3 cloves garlic, chopped2 carrots, diced 1/2 inch1 14-ounce can chopped whole tomatoes, with juice1/2 chipotle pepper in adobo, seeded and chopped, with about 1/2 teaspoon adobo sauce3 cups water1 tablespoon cocoa powder2 14-ounce–15-ounce cans pinto beans, drained and rinsed1/2 cup chopped cilantro, plus 1/4 cup for servingBittersweet chocolate, grated, for serving3 scallions, chopped, for serving1/2 cup nonfat yogurt, for servingTortilla chips, for garnish
Serves 6
Calories per serving: 355
. In a large, heavy-bottomed saucepan, heat the oil over medium heat. Add the turkey, 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook, stirring, 3 minutes. Add the chili powder, cumin, oregano and cinnamon, and cook, stirring, 3 minutes, or until the water evaporates and the turkey sizzles.
2. Add the onion, garlic, and 1/2 teaspoon salt. Cover and cook until the onion is wilted, 5 to 7 minutes. If the onion or the spices begin to stick to the pan, add 2 tablespoons water and scrape with a wooden spoon to release.
3. Add the carrots, tomatoes, chipotle pepper, water and cocoa powder.
Bring to a simmer; reduce the heat to low, and cook, partially covered, 25 minutes. Stir in the beans and 1/2 cup cilantro, and cook 15 more minutes.
4. Spray a whole-wheat tortilla with cooking spray and season with salt and pepper (or cayenne and ground cumin). Slice thinly and bake in a preheated 400 degree oven for 5 to 10 minutes, until crispy.
5. To serve, ladle into soup bowls. Top with scallions, the remaining cilantro, a spoonful of yogurt and some grated chocolate! Garnish with tortilla chips.
Number of Servings: 6
Recipe submitted by SparkPeople user KLBRZE.
Calories per serving: 355
. In a large, heavy-bottomed saucepan, heat the oil over medium heat. Add the turkey, 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook, stirring, 3 minutes. Add the chili powder, cumin, oregano and cinnamon, and cook, stirring, 3 minutes, or until the water evaporates and the turkey sizzles.
2. Add the onion, garlic, and 1/2 teaspoon salt. Cover and cook until the onion is wilted, 5 to 7 minutes. If the onion or the spices begin to stick to the pan, add 2 tablespoons water and scrape with a wooden spoon to release.
3. Add the carrots, tomatoes, chipotle pepper, water and cocoa powder.
Bring to a simmer; reduce the heat to low, and cook, partially covered, 25 minutes. Stir in the beans and 1/2 cup cilantro, and cook 15 more minutes.
4. Spray a whole-wheat tortilla with cooking spray and season with salt and pepper (or cayenne and ground cumin). Slice thinly and bake in a preheated 400 degree oven for 5 to 10 minutes, until crispy.
5. To serve, ladle into soup bowls. Top with scallions, the remaining cilantro, a spoonful of yogurt and some grated chocolate! Garnish with tortilla chips.
Number of Servings: 6
Recipe submitted by SparkPeople user KLBRZE.
Nutritional Info Amount Per Serving
- Calories: 311.6
- Total Fat: 11.9 g
- Cholesterol: 56.1 mg
- Sodium: 489.0 mg
- Total Carbs: 30.6 g
- Dietary Fiber: 7.8 g
- Protein: 21.7 g
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