Mexican · Dinner
Turkey and Rice Bowl with Chocolate Chili Sauce (Low-Chol)
Ground turkey simmered with tomato, garlic and a touch of dark cocoa and dried chili builds a lean Mexican-style chili sauce, ladled over cilantro-lime rice. Nonfat yogurt replaces cream for tang. Finished with scallion and lime, this bowl stays leaner in cholesterol and saturated fat than beef versions.
$4
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
430Calories
38.2gProtein
13.9gFat
41.6gCarbs
6.8gSugar
5.1gFiber
410mgSodium
78mgChol
3.9gSat Fat
890mgPotassium
140mgCalcium
4.6mgIron
0.9mcgVitamin B12
14mgVitamin C
low-cholesterol
gluten-free
protein-rich
low-calorie
high-fiber
low-chol
Instructions
1
Prep
Rehydrate the dried chili in hot water for 5 minutes until softened, then finely chop it. Mince the garlic and chop the onion.
2
Heat the vegetable oil in a small skillet over medium heat and sauté the onion and garlic for 3 minutes until the onion turns translucent.
3
Add the ground turkey and cook over medium-high heat for 5 minutes, breaking it apart, until no pink remains and meat is cooked through.
4
Stir in the canned tomatoes, chopped dried chili, cocoa powder, cumin, smoked paprika and cinnamon. Simmer over medium-low heat for 12 minutes until sauce thickens, stirring occasionally.
5
Season the sauce with salt to taste and stir in half the scallion. Spoon rice into a bowl and ladle sauce over top.
6
Plate
Top with nonfat yogurt, remaining scallion and cilantro. Serve with lime wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g lean ground turkey
- 1 cup240g cooked white rice
- 5.2 oz75g, about a third of a 14.5 oz can canned crushed tomatoes
- 22 dried chili
- 2 clove2 clove garlic
- 2 tsp2 tsp cocoa powder
- 11 onion
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp cinnamon
- 1 tsp1 tsp vegetable oil
- 4 tbsp60g nonfat plain yogurt
- 2 tbsp2 tbsp cilantro
- 22 scallion
- 22 lime wedge
- salt, to taste
