Turkey Chili
- Number of Servings: 8
Ingredients
3 Tbs. veg.oil1 medium onion, chopped1 small green pepper, chopped8 oz. button mushrooms2 cloves garlic1-2 fresh jalapeno peppers2 1/2 Tbs. chili powder1 tsp dried oregano1/8 - 1/4 tsp. cyaenne; more to taste1 1/2 tsp coarse salt; more to tasteFreshly ground black pepper1 lb. ground turkey1 can (29 oz) tomato puree1 can (14 1/2 oz.) diced tomatoes, drained1 can (15 1/2 oz.) small white beans, rinsed and drained1 - 2 tsp. balsamic vinegar
Yields 7 cups; serves 6 - 8
In a medium dutch oven, heat the oil over medium heat. Add the chopped onion and bell pepper. Cook, stirring frequently, until they're just limp and some of the edges are browned, about 7 min.
Meanwhile, slice the mushrooms and mince the garlic cloves and jalapeno. When the onion mixture is ready, add the mushrooms and continue cooking, stirring occasionally, until tender and light brown on the edges, about 5 min.
Add the garlic, jalapeno, chili powder, oregano, cayenne, salt, and pepper. Stir until well blended and fragrant, about 1 min. Loosely break apart the ground turkey and add it to the pot. Gently stir until slightly more separated (don't stir too much or the chili will be mealy) and coated with the other ingredients.
Stir in the tomato puree and diced tomatoes. Bring to a boil, reduce the heat to medium low or low and simmer, stirring frequently, until the sauce is slightly reduced and thickened, about 20 min. Stir in the drained white beans and the balsamic vinegar. Taste and add more cayenne, salt, and pepper or another 1 tsp. balsamic vinegar to taste. Serve immediately or let cool and refrigerate for up to two days. Garnish with sour cream, sniped chives, and shredded Cheddar cheese if you like.
Number of Servings: 8
Recipe submitted by SparkPeople user HILLEG.
In a medium dutch oven, heat the oil over medium heat. Add the chopped onion and bell pepper. Cook, stirring frequently, until they're just limp and some of the edges are browned, about 7 min.
Meanwhile, slice the mushrooms and mince the garlic cloves and jalapeno. When the onion mixture is ready, add the mushrooms and continue cooking, stirring occasionally, until tender and light brown on the edges, about 5 min.
Add the garlic, jalapeno, chili powder, oregano, cayenne, salt, and pepper. Stir until well blended and fragrant, about 1 min. Loosely break apart the ground turkey and add it to the pot. Gently stir until slightly more separated (don't stir too much or the chili will be mealy) and coated with the other ingredients.
Stir in the tomato puree and diced tomatoes. Bring to a boil, reduce the heat to medium low or low and simmer, stirring frequently, until the sauce is slightly reduced and thickened, about 20 min. Stir in the drained white beans and the balsamic vinegar. Taste and add more cayenne, salt, and pepper or another 1 tsp. balsamic vinegar to taste. Serve immediately or let cool and refrigerate for up to two days. Garnish with sour cream, sniped chives, and shredded Cheddar cheese if you like.
Number of Servings: 8
Recipe submitted by SparkPeople user HILLEG.
Nutritional Info Amount Per Serving
- Calories: 226.8
- Total Fat: 6.7 g
- Cholesterol: 22.5 mg
- Sodium: 706.2 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 6.8 g
- Protein: 19.6 g
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