Turkey Chili
Add some ground turkey to the mix, and no one will ever know you just saved your diners 5 to 10 fat grams per dish. Shredded chicken in chili can be used with great success.
You can add a variety of beans and drop the meat if you prefer vegetarian chili. Serve with an assortment of toppings for your guests to add:
- Chopped scallions
- Shredded low fat cheddar cheese
- Chopped fresh tomatoes or salsa
- Low fat sour cream
- Chopped black olives
Add crunchy tortilla chips (try the baked kind) or warm whole wheat bread.
This recipe serves 6 to 8, and you could double it for a crowd. Leftovers are even better.
Ingredients
- ½ pound ground chuck, or 93 percent lean ground beef
- ½ pound ground turkey
- 1 cup chopped onion
- ½ cup chopped green pepper
- 2 cloves garlic
- 1 can (14.5 ounce) whole tomatoes, undrained and chopped
- 1 can (10 ounce) red kidney beans or pinto beans
- 1½ cups tomato juice or 1 can tomato paste
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- 1 Tablespoon chili powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1/8 teaspoon ground red pepper
- ½ cup green chile salsa
Directions
-
In large pot, cook ground meat mixture until crumbled and browned.
-
Remove and drain.
-
Sauté garlic, onion and green pepper in cooking spray until tender.
-
Return meat to pan.
-
Add beans and remaining ingredients.
-
Bring to a boil briefly, and then let simmer, stirring occasionally.
Chili becomes more flavorful as it simmers. Season with chili sauce if you want a sweet chili.
Serving Size: 1 cup
Nutritional Information: 250 calories, 1 gram fat
