Lean Turkey Chili

Written By Judy Doherty, MPS, PCII
Lean Turkey Chili

Lean Turkey Chili

Yield 4
Author Judy Doherty
Prep time
5 Min
Cook time
25 Min
Total time
30 Min
This filling chili is packed with vitamins, minerals, and fiber.

Ingredients

  • Vegetable oil cooking spray
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1/2 bell pepper, chopped
  • 1/2 jalapeno pepper, seeded, chopped
  • 1/2 pound extra-lean ground turkey breast
  • 2 15-ounce cans of diced tomatoes, no-salt-added
  • 1 15-ounce cans kidney beans, drained
  • 1 teaspoon granulated garlic
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1 teaspoon dried oregano

Instructions

  1. Generously spray a large non-stick skillet with vegetable cooking spray and heat over medium-high heat. Sauté the onion until golden, about 1 minute. Add the green pepper and sauté briefly. Add ground turkey and cook until brown.
  2. Add the rest of the ingredients and bring to a boil. Simmer about 8 minutes.
  3. Chef's Tips: Serve this chili with rice, pasta, or a baked potato.

Nutrition Facts

Calories

214.72

Fat

2.04 g

Sat. Fat

0.46 g

Carbs

30.77 g

Fiber

9.33 g

Net carbs

21.47 g

Sugar

9.51 g

Protein

21.56 g

Sodium

616.83 mg

Cholesterol

31.18 mg
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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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