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Turkey Chili

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Serves: 4 – 1 cup portions

Prep time: 20 minutes of active prep; 1 hour to simmer

Total time: 1 hour 20 minutes

 

Ingredients:

1 lb lean 93% ground turkey

1 medium onion, chopped

2 cloves garlic, minced

1 Tbsp Chili powder

1 tsp ground cumin

1 tsp dried oregano

1 tsp cocoa powder

1 15 ounce can diced tomatoes, undrained

1 15 ounce can red kidney beans, undrained

 

Directions:

Brown turkey in large dutch oven, add onion and garlic while browning. Drain grease.

Add remaining ingredients, except for the beans, stir and bring to a boil. Reduce heat and simmer, covered for one hour. Add beans about 10 minutes before the chili is done simmering. Heat through and serve.

 

Nutrition info (per 1 cup): 280 calories, 3 gms total fat (2 gms sat fat), 25 gms carbs, 8 gms fiber, 5 gms sugar, 29 gms protein, 448 mg sodium, 23% DV iron

 

 

Tip: I like to double this recipe and then serve the leftovers over cooked whole grain spaghetti the next night for a deliciously healthy Cincinnati style Chili. The kids love this and it makes for an easy quick dinner!