There’s nothing like a fresh batch of hot chili on a cold Sunday while watching football! It’s also great when having company or for taking to a friend’s house. I’ll even use leftovers as a side dish for meals. This lean, protein-rich meal packs a punch of spice that’s sure to clear out your nostrils!
SPICY TURKEY CHILI
Makes: 4 servings
Serving size: 3⁄4 cup
Prep time: 15 minutes
Cook time: 45 minutes
INGREDIENTS
11⁄2 tbsp extra virgin olive oil
1lb (450g) lean ground turkey (99%)
1 medium white onion, chopped
2 cups water
28oz (800g) crushed tomatoes
15oz (420g) kidney beans
1 tbsp minced garlic
1⁄2 tsp paprika
1⁄2 tsp chili powder
1⁄2 tsp ground cayenne pepper
1⁄2 tsp cumin
1⁄2 tsp salt
1⁄2 tsp ground black pepper
1⁄2 tsp dried oregano
shredded sharp Cheddar cheese
DIRECTIONS
1 In a pot on the stovetop over medium heat, heat the olive oil until shimmering. Add the turkey and cook until browned, about 2 minutes. Stir in the onion and cook until tender, about 5 to 7 minutes.
2 Add the water, tomatoes, kidney beans, garlic, paprika, chili powder, cayenne, cumin, salt, pepper, and oregano. Bring to a boil, reduce the heat to low, cover the pot, and simmer for 30 minutes.
3 Remove the chili from the stovetop. Spoon equal amounts into 4 serving bowls, top with cheese, and serve immediately.
NUTRITION FACTS
per serving
250
10g
19g
22g