Monday, April 14, 2014

Healthy Turkey Chili





Lately it's been really hot in Miami, which reminds us that beach season is right around the corner! Although it is a little too warm for chili, we still like to treat ourselves to a nice bowl of it every now and then, especially when it won't make us feel guilty for eating it. For a few months now, we have been making small healthy changes that have added up to a healthier lifestyle. Sometimes its the little changes that make the most impact. This recipe is a lighter version of the original beef chili. We promise you won't miss any of the fat or calories from regular chili. This healthy turkey chili will satisfy your family and friends and they won't even know its good for them. All they will notice is how thick and satisfying this dish is, not matter what the weather is like outside!

Ingredients:
2 tablespoons of olive oil
2 large onions
1 green pepper
8 garlic cloves
3 lb. of ground turkey
2 15 oz. cans of tomato sauce
2 15 oz. cans of diced tomatoes
2 tablespoons paprika
2 teaspoons onion powder
2 teaspoons garlic powder
2 tablespoons fresh oregano
1 tablespoon cumin
1/2 teaspoon cayenne pepper
2 bottles of light beer
1 15 oz. can of black beans
1 15 oz. can of cannellini beans
1 15 oz. can of red kidney beans
Salt 
Pepper

Toppings:
Light sour cream
Shredded cheddar cheese
Cilantro
Fresh jalapenos
Fresh tomatoes
Limes

Kitchen essentials:
Stove
Dutch oven or large pot
Knife
Cutting board
Wooden spoon or spatula
Measuring spoons
Can opener
Strainer

Directions:
Chop the onions and peppers finely. Heat the olive oil over medium heat in a dutch oven. When the oil is hot, throw in the onion and peppers. Add a little salt and pepper and cook until softened, about 5-6 minutes. Finely chop the garlic and cook for about a minute. Next, add the ground turkey and cook thoroughly. Add some more salt and pepper. It is important to season each layer for intense flavor. 

Once the meat has browned, add the tomato sauce, beer and diced tomatoes. Add the rest of the spices and cook for a few minutes until the sauce is bubbling.  Strain the liquid from the canned beans. Lower the heat and add the beans. Simmer on low for about 45 - 60 minutes and allow the flavors to marry. Stir the chili occasionally. Taste to make sure the seasoning is right. Serve with sour cream, chopped tomatoes, cheddar cheese and cilantro. This turkey chili pairs perfect with warm bread! Enjoy!






3 comments:

  1. Chili can still be incredibly satisfying as you have shown here as a lighter version. Delicious.

    Velva
    P.S. When is not hot in MIami :-)

    ReplyDelete
  2. I like chili! I think next time I should try making it with turkey!

    ReplyDelete
  3. Love this lighter and healthy version of chili.
    I'm so going to prepare this!

    ReplyDelete

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