In the summer, more than likely, you’ll encounter a chili cook-off. While chili is a popular dish on its own, what usually ends up being served is an over-the-top fat bomb of a chili. I have the best solution for you, with a healthier and equally delicious option of turkey chili.
Turkey is leaner than ground beef, so it’s not going to send your cholesterol and triglyceride levels through the roof. Instead, this gives you more energy when you’re trying to keep cool at the dog park or if you need to stay awake all night studying for a midterm in college.
The history of turkey chili is a mystery. Some say it originated in Mexico and spread with the Spanish conquistadors, while others argue it is a Mexican-American dish.
The best part about turkey chili is that it’s loaded with all the same stuff your ground beef chili is, which is a big plus since ground beef and turkey are both hearty and substantial. The main difference between the two of them? The meat. Ground turkey is leaner than ground beef, which means this recipe will keep you fuller longer without sending your cholesterol through the roof.
Turkey Chili Recipe
Ingredients: (for 12 servings)
1 pound lean ground turkey (preferably dark meat)
1 onion, chopped
1 jalapeño pepper, seeded and chopped (optional)
2 garlic cloves, minced or pressed (this is optional)
2 tablespoons chili powder (this is optional), 1 teaspoon ground cumin, 1 tablespoon dried oregano, 2 teaspoons salt, 2 teaspoons ground black pepper
1 15 ounce can tomato sauce
3 cups low sodium beef or chicken broth,
1 cup water
2 tablespoons cornstarch.
1 red bell pepper, diced
If you are worried about the heat, wear plastic gloves when handling the jalapeño. Add all of the ingredients to a large pot, bring to a simmer over medium heat for 1 hour or until thickened. If needed, pour into smaller containers and freeze or refrigerate until ready to use. It will last up to three days in the refrigerator or one month in freezer. It can be thinned with water and reduced salt beef broth or low sodium chicken broth if too thick.
Topping your chili is up to you. Some suggestions are cheddar cheese, sour cream, tortilla strips, crackers, etc.