American · Dinner
Turkey Chili (Low-Chol)
Lean ground turkey breast browned then simmered with kidney beans, pinto beans, tomatoes, bell pepper, onion and garlic in a chili-spiced broth. Cumin, chili powder and smoked paprika build depth while a squeeze of lime brightens. Served with chopped cilantro and scallion.
$4
15 minsPrep
45 minsCook
60 minsTotal
EasyLevel
Nutrition per serving
375Calories
42.3gProtein
9.3gFat
40.8gCarbs
9.4gSugar
13.8gFiber
994mgSodium
65mgChol
1.7gSat Fat
935mgPotassium
105mgCalcium
3.5mgIron
0.9mcgVitamin B12
42mgVitamin C
gluten-free
egg-free
high-fiber
protein-rich
low-calorie
low-cholesterol
low-chol
Instructions
1
Prep
Dice the onion and bell pepper, mince the garlic, chop the cilantro and scallion, and drain both beans until no free liquid remains.
2
Sear
Heat the olive oil in a heavy pot over medium-high and brown the turkey breast 5 to 6 minutes, breaking it up until no pink remains.
3
Sauté
Add the onion and bell pepper and cook over medium 4 minutes until the onion turns translucent, then stir in garlic, chili powder, cumin, smoked paprika and tomato paste for 1 minute.
4
Simmer
Pour in the canned tomatoes, both beans, stock and salt, bring to a gentle bubble, then reduce to low and simmer uncovered 30 minutes until thickened.
5
Plate
Spoon into a bowl, squeeze over the lime, and scatter with cilantro and scallion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g lean ground turkey breast
- 1 cup180g cooked kidney beans
- 1 cup180g cooked pinto beans
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 11 medium onion (150g)
- 11 red bell pepper (150g)
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp tomato paste
- 4 tsp4 tsp chili powder
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp smoked paprika
- 1 cup240ml low-sodium chicken stock
- 4 tsp4 tsp olive oil
- 1/2 tsp1/2 tsp salt
- 4 tbsp4 tbsp cilantro
- 2 tbsp2 tbsp scallion
- 11 lime, for squeezing
