Today my boyfriend and I did a variation on traditional chili! A great way to lower calories and fat content in a ground beef recipe is to replace the beef with ground turkey! The ground turkey has a lighter taste, and goes great with just about anything! This recipe is great in the winter, and also full of leen protein in the summer!
- 1 tablespoon olive oil
- 1 pound leen ground turkey
- 1 large onion, chopped
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano leaves, crushed
- 1/2 teaspoon ground black pepper
- 4 cloves of garlic
- 1 tablespoon low sodium worcestershire sauce
- 1 3/4 cups low sodium Chicken Broth
- 1 cup chunky Salsa
- 1 can low sodium black beans, rinsed and drained
- 1 can low sodium kidney beans, rinsed and drained
- Heat the oil in a large saucepan over medium-high heat. Add onions and garlic,. Cook until lightly browned, about 5 minutes.
- Add the turkey, chili powder, cumin, oregano, worcestershire, and black pepper. Cook until turkey is well browned, stirring frequently to break up meat.
- Stir the broth, salsa, and beans into the saucepan. Heat to a boil. Reduce the heat to low.
- Cover and cook for 30 minutes. Stir the chili occasionally while cooking.
Makes 6 servings, if you have leftovers, they can be kept in fridge for up to one week. What a great afternoon snack!
This recipe was adapted from allrecipes.com.
Don’t be afraid to add your own combination of spices to customize your leen turkey chili!