Serves: 4 – 1 cup portions
Prep time: 20 minutes of active prep; 1 hour to simmer
Total time: 1 hour 20 minutes
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
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!