Turkey chili recipe made with ground turkey breast, cinnamon, and a dash of unsweetened cocoa as the secret ingredient.
I am quoting a friend here in the title. This is a recipe that Ryan and I have fine tuned over many Fall evenings.
When there is a chill in the air and the leaves are blowing around outside, you just need something that is going to warm you to your toes.
- 1 tsp oil (I use coconut oil, but you could use olive oil as well)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 jalapeno pepper, seeded and chopped
- 1 pound ground turkey breast (or ground sirloin, bison, chicken, etc)
- 2 (15 oz) cans kidney beans, mild
- 1 (28 oz) can diced tomatoes
- 1 (28 oz) can whole tomatoes
- 2 tbsp chili powder
- 2 tbsp cumin
- 2 tbsp dried oregano
- 2 tsp sweet paprika
- 1/8 tsp ground black pepper
- 1/8 tsp cinnamon
- 1/8 tsp unsweetened cocoa
- 1/8 tsp cayenne (use more if you like more heat)
- 1 bay leaf
- 1 tbsp onion powder
- 1 tbsp garlic powder
- salt, to taste
In a large heavy pot over medium heat, cook onion, garlic, and jalapeno until onions are translucent. Add turkey and cook, stirring and breaking down meat until it is brown.
Stir in beans, canned tomatoes, and spices. Salt to taste. Reduce heat to low, cover and simmer 60 minutes or more, until flavors are well blended. Remember to remove bay leaf before serving.
Garnish with reduced fat grated cheddar cheese, finely chopped green onion, chopped fresh cilantro, and reduced fat sour cream (I use non-fat Greek yogurt).
(6 servings = per serving)
Fat: 3 g
Carbs: 25 g
Protein: 24 g