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Turkey Chili

This healthy recipe comes from NDSU Extension Service.

Ingredients

  • 1 Tbsp. olive oil or canola oil
  • 1 yellow or white onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, chopped
  • 1/2 pound ground turkey
  • 2 Tbsp. tomato paste
  • 1 tsp. ground cumin
  • 2 tsp. chili powder
  • 1 (28-oz.) can diced tomatoes
  • 2 (15-oz.) cans cannellini or kidney beans, drained and rinsed
  • 1/2 c. water
  • 1/4 tsp. pepper
  • 1/4 c. reduced-fat sour cream (optional)
  • Cilantro Sprigs for serving (optional)

Directions

Heat oil in a large saucepan over medium-high heat. Add onion, bell pepper, and garlic. Cook, stirring occasionally, just until vegetables are tender. Add turkey and cook, breaking up with a spoon, until no longer pink. Stir in tomato paste, cumin, and chili powder. Cook and stir for one minute. Add tomatoes (with liquid), beans, water, and pepper. Bring to a boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, 12 to 15 minutes. Serve with sour cream and cilantro, if desired.

Makes 8 servings.

Per Serving: about 170 calories, 3 grams (g) of fat, 23 g carbohydrate, 13 g protein, 7 g fiber and 300 mg sodium

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