Turkey Chili

Steve has had his own recipe for Chili (in his head) for years. We finally captured the recipe and added it to the blog. That recipe uses a whole beef roast, cubed. It’s delicious and a go to on a cold day. The recipe can be found: HERE. We wanted to find a lighter version not using red meat with some healthy options. After a few tests in the kitchen, we came up with our version of Turkey Chili. All the flavor and yet a bit lighter and heart healthier.

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Start with chopping all of the veggies. We like the heat that a jalapeno brings and love the flavor of poblano peppers. If you don’t want as much heat, you can omit or cut back on either.

Place all the veggies into one prep bowl as they will saute together.

Saute the Veggies

Once the veggies are soft it’s time to add the meat and spices.

In true chili the spices are where all the secrets are kept. This is also where you can get creative. We love the blend of cumin and chili powder for warmth, but not too spicy. Cayenne pepper could be added if you like more heat. In this version we do use less salt. Adjust and correct to taste once everything is pulled together.

Add the ground turkey. Notice that it is a nice light white meat…once the chili powder goes in, it will pick up that dark rich chili color. We got this new mix and chop that makes breaking up ground meat very easy!

Cook the meat fully before adding the spices, tomatoes and tomato sauce.

Next, add the diced tomatoes and tomato sauce. Again, using low sodium products makes this an overall healthier version. This all pulls together in about 20 minutes. On this day we let it simmer on the stove for a couple of hours, but it can simmer in a few as 20 more minutes if you’re in a hurry.

A little cilantro and some reduced fat cheese and it’s a hearty, yet more heart healthy chili, great for a cold day.

On this day Texas hit its first freeze of the season, making it a perfect chili day!

Yield: 6-8

Author: Steve Hipskind

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Turkey Chili

An easy to make, easy on the budget, Chili. This version is made with ground turkey, lower sodium and fat to make a healthier version of this classic dish. And, yes, it still has beans!

Prep time: 20 MinCook time: 1 H & 20 MTotal time: 1 H & 40 M

Ingredients

• 1 1/2 lbs. ground turkey
• 1 onion, finely chopped
• 2-3 poblano peppers, seeded and diced
• 1 each red and yellow bell peppers, seeded and diced
• 1 jalapeno, seeded and diced
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1 28 oz. can diced tomatoes (can use low sodium)
• 1 28 oz. can tomato sauce or tomato puree (can use low sodium)
• 2 15 oz. cans low sodium red kidney beans, drained and rinsed
• 2 tablespoons Cumin
• 1 tablespoon Mexican Oregano
• 3 tablespoons Red Chili Powder
• 1 teaspoon Kosher Salt
• 1 teaspoon Pepper
• Cilantro and Reduced Fat Shredded Cheddar Cheese for serving

Instructions

1. In a large saucepan or Dutch oven, heat the olive oil till just shimmering over medium heat.
2. Add the onion, poblanos, jalapeno and bell peppers. Sauté until slightly soft about 5 minutes.
3. Add the ground turkey breaking into small pieces. Cook until brown and all the veggies are soft.
4. Add the garlic, salt, pepper and Mexican oregano. Sauté 2-3 minutes more until all are blended, soft but before the garlic burns.
5. Add the cumin and red chili powder. Stir all together.
6. Add the tomatoes, stir all together. Reduce heat and simmer for about 10 minutes, uncovered.
7. Turn the heat back to medium. Add the tomato sauce and the beans. Stir all together. Bring back to a slight simmer. Turn the heat back down and cover. Let simmer very slowly for at least an hour. If the chili is too thick, it can be thinned slightly with chicken broth.
8. Correct heat with additional, cumin, chili powder or black pepper, if desired.
9. Once at desired consistency, serve in warmed bowls topped with shredded low fat cheddar cheese and cilantro. Enjoy!