Well, this year on Sweet Tea and Taters, I’m going to try to incorporate some healthier recipes every now and again. Don’t worry people… there’s still gonna be plenty of butter involved. I mean, we can’t have a southern blog without butter, now can we?!
We will start this “health” kick off on a delicious recipe that I make quite often. Turkey Chili is hearty, meaty, and full of flavor. It’s a great way to get your veggies in too! My turkey chili calls for a colored bell pepper as well as a poblano pepper which gives the chili a nice sweetness. If you are looking for more heat, add more chili powder, leave the poblano seeds in the recipe, or add a dash of cayenne pepper.
By request from some of my readers, I will try to incorporate more nutrition information for my recipes. This turkey chili only has 251 calories per serving and only 8 grams of fat for one hearty bowl! Happy healthy eating y’all!
Serves 8 (1 1/2 c. servings)
2 tablespoons safflower oil or olive oil
1 medium onion, chopped
1 yellow or orange bell pepper, seeded and chopped
1 large poblano chile, seeded and chopped
2 garlic cloves, minced
1 pound ground turkey
1 can (28 oz.) diced tomatoes
1 can (14 oz.) crushed tomatoes
1 can (15 oz.) black beans, preferably reduced-sodium, rinsed and drained
3 tablespoons tomato paste
3 tablespoons chili powder
2 teaspoons ground cumin
1 1/2 teaspoons agave nectar or 2 tsp. sugar
Juice of 1 lime
Kosher salt (optional)
Shredded cheddar cheese and chopped cilantro (optional)
1. Heat oil in a large pot over medium-high heat. Sauté onion, bell pepper, chile, and garlic, stirring often, 5 to 6 minutes. Add turkey, increase heat to high, and cook, stirring often and breaking meat into chunks, until it’s no longer pink, 4 to 5 minutes.
2. Stir in tomatoes, beans, tomato paste, chili powder, cumin, and agave. Cover and bring chili to a boil, stirring often. Reduce heat and simmer, stirring occasionally, until flavors are blended, 45 minutes to 1 hour. Stir in lime juice. If you like, add salt to taste and serve with cheese and cilantro.
Nutrition Information (per serving):
Slow Cooker Variation:
After sauteing vegetables put them in the crock pot.
Brown the turkey and add it to the crock pot.
Add all the rest of the ingredients to the crock pot. Stir well.
Cover and cook on low 5-6 hours or high 2-3 hours.
Recipe Source: myrecipes.com