Christy's California Summer Chili

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Christy's California Summer Chili calories by ingredient


Introduction

This chili was my first foray into doing a healthy makeover on a favorite family recipe. The first time I made it my husband couldn't believe how low in calories and fat it was, because it was as flavorful and filling as the before recipe. In fact, whenever we get a chili craving, this is our go-to recipe! It freezes well and is even better the next day.

While this is not a standard chili the way most of America thinks of it, it keeps the smoky, tomato-ey, spicyness we all love, makes a few heart-healthy swaps, and adds a ton of veggies to up our daily serving count. This chili was my first foray into doing a healthy makeover on a favorite family recipe. The first time I made it my husband couldn't believe how low in calories and fat it was, because it was as flavorful and filling as the before recipe. In fact, whenever we get a chili craving, this is our go-to recipe! It freezes well and is even better the next day.

While this is not a standard chili the way most of America thinks of it, it keeps the smoky, tomato-ey, spicyness we all love, makes a few heart-healthy swaps, and adds a ton of veggies to up our daily serving count.
Number of Servings: 8

Ingredients

    3 tbsp. extra virgin olive oil
    1 large onion, diced
    2 cloves garlic, minced
    5 large carrots, scrubbed and finely chopped
    5 large celery stalks, rinsed and finely chopped
    1 pound lean ground turkey
    1 14.5 oz. can fire roasted tomatoes with green chilies
    2 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, drained
    salt and pepper to taste
    1 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 lemon
    1 cup water
    5 large zucchini, quartered and cut into 1/2 inch pieces
    1 bag pre-washed fresh spinach

    Optional garnishes (not included in calorie total):
    Black Olives
    Chives
    Shredded Cheese
    Plain nonfat Greek yogurt (our family's sour cream stand-in)
    Goat cheese
    Hot sauce

Directions

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.