Chili has been my favourite dish since I was a kid. I love it because there are so many different kinds and you can vary the recipe depending on your mood and cravings. I know that some would claim it’s not chili if it has beans in it. (I think Sheldon on the Big Bang Theory insisted on that fact.) And I’m guessing some Texans would tell me I don’t know a thing about cooking chili the way it’s meant to be, but this is my version and I’m sticking to it!
The preparation time for this is only 15 minutes before letting it simmer on medium heat for 45. I`ve included smoked paprika in this dish and it really changes up the flavour – you’ll like it, I promise. My 10 year old nephew loved this and recognized the different ingredient immediately. I’m very excited about his emerging palette. For one so young, he’s always been able to identify flavours and spices and even has made suggestions to make a dish better. AND, he never complains about me ‘experimenting’ on him, which is a very good thing.
Using extra lean ground turkey reduced the fat content and calories so I highly recommend it. The fresh parsley adds a nice touch too. You could try pumpkin or butternut squash in this if you are a vegetarian – I think it would be delicious. For Canadians looking for ways to use leftover turkey, this could be an option too. Just cut your turkey into bite sized pieces and add it at the end.
If you`d like to share your favourite, healthy chili recipe, I`d love to hear from you and will feature it on the blog. Have a great day, everyone.
Healthy Turkey Chili
- 1 lb. extra lean ground turkey
- 1 bell pepper -red, green, yellow or orange (I used red and yellow – half each)
- 2 stalks celery, chopped
- 1 sweet onion, chopped
- 1 clove garlic, chopped
- 28 oz can fire roasted tomatoes
- 1 can of black beans, drained and rinsed
- 1 can of red kidney beans, drained and rinsed
- 1 tablespoon chili powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon smoked paprika
- 1 tablespoon chopped fresh parsley
- Garnish (optional)
- shredded, low fat cheddar cheese
- fresh parsley
- * Note: If you like your chili somewhat saucy, you can add a can of tomato sauce or up the organic vegetable broth to 1 cup.
- In large pot or frying pan, cook the ground turkey on medium heat until no longer pink. Drain off any fat and return to heat, adding bell peppers, celery, onion, and garlic. Cook on medium until vegetables are soft – 4-5 minutes.
- Add remaining ingredients and stir well. Bring to a boil for 5 minutes before reducing heat to medium low and cover for 25 minutes. Remove cover and let cook for additional 20 minutes until thickened.
- Garnish with remaining fresh parsley and cheese.
Serving size: 1.5 cups Calories: 330 Fat: 11 Saturated fat: 2.5 Carbohydrates: 34 Sugar: 10 Fiber: 6 Cholesterol: 45