Now, when I say healthy, I mean that in terms of calorie-counting diets, which is what I follow when I am trying to get in shape. This recipe is less than 300 calories per serving, with nearly 9 grams of fiber. Wahoo! The lean protein and the black beans help you feel full, while all the veggies add nutritional value and all the spices add tons of flavor.
If you are vegetarian? No worries! Simply leave out the meat and add another can of black beans. Easy and definitely just as good.
For my Paleo and Whole30 friends - the black beans don't hit the mark for you. I'm sorry! You could leave them out and double up on the meat, but if you go that route, double up on veggies and cut back on the liquid a little bit, otherwise, you'll just have turkey soup. Probably still good, but not really thick and chili-like.
Gluten-Free and Dairy-Free friends - you are in the clear! Cook away!
And for those of you who aren't worried about what you eat, you'll still enjoy this chili but you can go crazy with toppings. Sour cream, shredded cheese, fried tortillas or corn chips.....nomnomnom.
Now, many of you might feel trapped because you are going to a friends house for the game and what is served there is out of your control. Well, my advice? Offer to bring something. Tell them you are in the "healthy zone" and if they don't mind, you would love to bring a great batch of chili to share. Make enough for a good portion of the guests, and that way you guarantee yourself that you'll have at least one enjoyable dish to eat responsibly! And your host will probably really appreciate the help!
So, let's get to it!
Makes 8 Servings
1 Pound Ground Turkey, Lean
1+1 Tablespoon Extra Virgin Olive Oil
1 Orange Bell Pepper, Seeds removed and roughly chopped
1 Poblano Pepper, Seeds removed and roughly chopped
1 Jalapeno Pepper, Seeds removed and roughly chopped
1 Cup Onion, Roughly chopped
1 Cup Celery, Roughly chopped
1 Clove Garlic, Roughly chopped
1 Tablespoon Chili Powder
1 Tablespoon Cumin
1 Tablespoon Paprika
1 Teaspoon Dried Oregano
1 14.5 Ounce Can of Diced Tomatoes
2 14.5 Ounce Cans of Black Beans, Unsalted, Rinsed
2 Cups Chicken Stock, Low-Sodium
1-2 Cups of Fresh Cilantro
Green Onion, Optional
Heat a large pot over medium-high heat. Add one tablespoon of olive oil. Once warm, add ground turkey. Season with salt and pepper, then use a spoon to break the meat into smaller pieces. Cook until no pink shows through and turkey meat is starting to brown, about 8-10 minutes. Stir often.
While turkey cooks, chop all your vegetables.
Plate pot back over medium heat. If you didn't have any fat from the turkey, add another tablespoon of olive oil. Add chopped bell pepper, poblano, jalapeno, onion, celery and garlic along with the chili powder, cumin, paprika and dried oregano. Season with salt and pepper. Cook about 5-7 minutes until vegetables are tender and aromatic. Stir often.