Sunday, 17 November 2013

Lean Turkey Chili

There's nothing better than wearing cozy pjs, cuddling up on the couch and watching a movie while eating a nice warm bowl of chili. Chili reminds me of winter and the Super Bowl and is a perfect meal to make for a crowd of people. Today, I'm sharing with you mine and my sisters recipe for our Lean Turkey Chili. 



Start off by heating up a skillet at medium heat. Drizzle with one teaspoon of extra virgin olive oil, then add one cup of diced white onions, three minced garlic cloves, half a cup of diced red bell peppers and two cups of chopped baby spinach. Cook for 5-10 minutes until the veggies are tender. 


Next, add in one pound of extra lean ground turkey. Cook until the turkey has browned. You'll then transfer the mixture into a large pot and still on medium heat, add in a 28oz can of diced tomatoes, one and a half cups of kidney bean, one and a half cups of chickpeas, two teaspoons of chili powder, half a teaspoon of dried oregano, a quarter teaspoon of paprika, a dash of cayenne pepper, sea salt, and freshly ground pepper to taste. 


Cover and let simmer on medium heat for 25-30 minutes. The longer it sits, the better the flavor! Serve and enjoy! You can top off this chili with cheddar cheese and sour cream, you can put in on a bun, or eat it however you'd like. Either way, I guarantee that it will be delicious!


Lean Turkey Chili
Makes 7 servings (1 cup per serving)

Ingredients:

1 cup White onion, chopped
3 Garlic cloves, minced
1/2 cup Red bell pepper, diced
2 cups Baby Spinach, chopped
1 tsp Extra virgin olive oil
1 pound Extra lean ground turkey
28 oz can of Diced tomatoes
1 1/2 cup Kidney beans
1 1/2 cup Chickpeas
2 tsp Chili powder
1/2 tsp Dried oregano
1/4 tsp Paprika
Dash of cayenne pepper
Sea salt & freshly ground pepper to taste

Instructions:
  1. On medium heat, heat up a skillet and drizzle with olive oil. 
  2. Add onion, garlic, red pepper and baby spinach. Cook for 5-10 minutes until vegetables are tender. 
  3. Add extra lean ground turkey and cook until browned.
  4. Transfer mixture into a large pot, still on medium heat, and add diced tomatoes, kidney beans, chickpeas, chili powder, dried oregano, paprika, cayenne pepper, sea salt and ground pepper. 
  5. Let simmer, covered, on medium heat for 25-30 minutes and serve.

Makes 7 servings (1 cup per serving). Each serving is approximately 205 calories.