Turkey Chili with Red Kidney Beans

This is my go-to dish on cold days, and it makes so much that I can save it to have on busy days throughout the week. This lean chili skimps on fat while filling you up with healthy protein! Additionally, this chili supplies a ton of vegetables, including onion, pepper and tomato, along with protein and fiber-rich beans. Rich in beta carotene (which our body can convert to vitamin A), vitamin C and potassium, this cozy comfort food will become your new winter (or spring – if the weather stays this cold!) favorite.

Ingredients (serves 4):

16 oz ground, lean turkey meat

1 bell pepper, chopped (I like to use green bell pepper for this recipe, but any variety works!)

1 vidalia or sweet onion, chopped

2 cloves garlic, minced

20 oz canned crushed tomatoes (can also use diced or fresh)

8 oz tomato sauce

15 oz red kidney beans, rinsed and drained if canned

1 tsp hot sauce (I like Cholula)

2 tsp oil

2 tsp chili powder

1/2 tsp sugar

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp ground back pepper

dash salt

 

Directions:

1. Warm oil in large pot over medium heat. Add chopped onion and pepper and cook approximately 8-10 minutes, until softened.

2. Add the turkey meat and stir occasionally until the meat is cooked through, about 20 minutes. Add the garlic and cook another 2-3 minutes.

3. Add the crushed tomatoes, tomato sauce, kidney beans, hot sauce, sugar and spices ( chili powder, garlic powder, onion powder, salt and pepper). Bring everything to a boil and let boil about 10 minutes. Reduce heat and simmer covered for about 1 hour. Enjoy!

The Goods: What’s Inside?

Nutritional Analysis Per Serving:

Calories 391, Total Fat 17 g, Saturated Fat 4 g, Cholesterol 89 mg, Carbohydrates 31 g, Fiber 13 g, Protein 30 g, Sodium 446 mg, Calcium 149 mg