Turkey Chili by Chef Eric Greenspan
1
Points®
Temps total: 1 h 30 min • Préparation: 30 min • Cuisson: 1 h • Portions: 12 • Difficulté: Facile
Chili is easy, one-pot, comfort food that you can enjoy all year long. Let it simmer for the right amount of time so the flavours really blend. Serve this chili as written or with a variety of other toppings such as chopped green onions, whole cilantro leaves, diced avocado, reduced-fat shredded cheese or nonfat plain Greek yogurt (toppings are not included in the recipe’s Points value).
Ingrédients
Vegetable oil
1 tbsp(s)
Red bell pepper
6 medium, diced small
Red onion
2 medium, finely diced
Jalapeño pepper
1 medium, seeded, finely chopped
Uncooked 99% fat-free ground turkey breast
2 pound(s)
Chili powder
2 tbsp(s), or to taste
Table salt
4 pinch(es), or to taste
Ground cumin
3 pinch(es), or to taste
Canned diced tomatoes
45 oz, (fire-roasted with garlic recommended for heat)
Canned black beans
15 oz, rinsed and drained
Canned pinto beans
15 oz, rinsed and drained
Fat free refried beans
15 oz
Water
½ cup(s)
Cilantro
½ cup(s), chopped
Instructions
1
In a large pot, heat oil over medium heat. Add red peppers, onions, and jalapeno; cook, stirring frequently, until onions are translucent and somewhat caramelized, about 10-15 minutes.
2
Add turkey, chili powder, salt, and cumin; cook, stirring and breaking apart turkey as it cooks, until meat is just browned, 2-3 minutes.
3
Stir in remaining ingredients, except cilantro, and bring to a boil over high heat, gently stirring to combine all ingredients and make sure nothing sticks to the bottom. Reduce heat to medium-low; simmer, stirring occasionally, until chili is sufficiently thickened, about 45 minutes. Serve garnished with cilantro.
4
Serving size: about 1 1/3 cup
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