Chili is one of those dishes that’s even better the next day. Make this ahead for a quick meal on busy nights, or pour into individual serving containers and freeze for a home-made take on the heat-and-eat meal.
Choose your side with care or make this a one-dish meal; at almost 500 calories per serving it’s not for those eating low-cal. It is, however, fairly low-carb and absolutely jam-packed with vitamins and minerals including vitamin C, potassium, phosphorus, magnesium, and B vitamins.
Zesty Turkey Chili
- 1 1/2 pounds ground turkey
- 1 15-oz. can black beans, with liquid drained
- 1 large onion, chopped
- 1 C crushed tomatoes or tomato sauce
- 1 medium can diced tomatoes
- 1 large sweet green pepper
- ¼ t black pepper
- ½ t salt
- 2 large garlic cloves, crushed
- 1 t paprika
- 1 T cumin
- 1 t dried hot pepper of your choice; or 2 fresh jalapenos, chopped (you can eliminate this if you don’t want heat, or add more if you like your chili flaming-hot)
- 2 T olive oil
In the olive oil, sauté the onion and green peppers on medium heat till soft; add the ground turkey and brown.
When browned, add the liquid from the diced tomatoes and cook another 1-2 minutes, scraping the bottom of the pan to remove any browned bits.
Transfer to a sauce/soup pot and add the remaining ingredients.
Bring to a boil, then reduce heat and simmer till the liquid is reduced by about 1/3 and the mixture is thick rather than soupy.
Remove from heat and let rest for 30 minutes before serving; reheat if necessary.