Weeknight Turkey Chili
Published December 17, 2012 | Written by James Schend
On a cold winter evening, nothing warms you up like a big bowl of chili. Although delicious by itself, you can top it with a little reduced-fat sour cream or a sprinkling of reduced fat shredded cheddar cheese.
Cooking tip: Arthritis-fighting foods: turkey (selenium), kidney beans (vitamin C), turmeric, and garlic
| Nutrition Facts | |||||
| Serving size: | 1½ cups | ||||
| Calories per serving: | 275 | ||||
| Total Fat 9.3g | 14% | ||||
| Cholesterol 80mg | 27% | ||||
| Sodium 386mg | 16% | ||||
Ingredients
- Vegetable cooking spray
- 1 large onion, chopped
- 1 tablespoon garlic, minced
- 1½ pounds ground turkey
- 2 cups water
- 1 (28-ounce) can canned crushed tomatoes
- 1 (16-ounce) can canned kidney beans, drained and rinsed
- 2 tablespoons chili powder
- 2 teaspoons turmeric
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon hot sauce
Step by Step:
- In a large soup pot sprayed with cooking spray, cook onions until tender and starting to brown, about 5 minutes. Add garlic and cook 30 seconds. Add turkey and stir frequently until fully cooked, about 10 minutes. Add water and remaining ingredients and bring to a boil.
- Reduce heat and simmer uncovered, 30 to 45 minutes.