Beet Red Chili

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Written By Judy Doherty, MPS, PCII

Looking for a fast one-pot meal with high appeal? Try this Beet Red Chili!Ingredients:

  • 1 onion, chopped
  • 1 garlic clove, minced
  • 1 tsp olive oil
  • 1 mild chili pepper like Anaheim or Poblano, seeded and diced
  • 1 green, red, or yellow bell pepper, seeded and diced
  • 1 beet, peeled and diced
  • 1 tsp granulated garlic
  • 1/2 tsp dried oregano
  • 1 tsp chili powder
  • 1/2 pound ground lean turkey breast meat
  • 1 pound cooked pinto beans, drained and rinsed
  • 2 cups tomato puree

Directions:

  1. Heat a large Dutch oven over medium-high heat.
  2. Add the oil, onion, and garlic and cook briefly until the garlic has a nutty aroma, about 1 minute.
  3. Add the rest of the vegetables and seasonings, cover with a lid and cook until the vegetables are a little tender, about 3 minutes; stir occasionally.
  4. Add the turkey, crumbling it into the pan. Stir until it is almost cooked.
  5. Add the beans and tomatoes to the rest of the ingredients in the Dutch oven. Stir well, bringing to a boil; lower heat to a simmer and cover the pot.
  6. Cook for 10 minutes or until the vegetables are very tender and the meat is cooked through.
  7. Serve hot.

Chef's Tips:

  • This chili goes very well with baked potatoes or sweet potatoes. It's also fantastic with brown rice, salad, and/or steamed vegetables.
  • The beets add a sweet flavor and bright color. Plus, they contain a lot of nutrients.
  • Beets are an excellent source of folate and vitamin B6. They are also a good source of dietary fiber, vitamin C, and iron. To learn more about the benefits of beets, don't miss the member-exclusive post Fun Beet Fact Sheet, which features an informative nutrition education handout!

Beet Fact SheetThis meal is an example of something you would eat if you were following a healthy eating pattern! It's high in nutrients and fiber and uses protein, legumes, and vegetables. Speaking of healthy eating patterns, have you seen our 2015 Dietary Guidelines Materials?And of course I wouldn't leave you without new printable nutrition education materials! Here's a PDF handout with today's recipe...Beet Red Chili

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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