Fall has officially arrived! It’s time for Chili!
Fall has officially arrived!
As our thoughts turn to pumpkin spice and evenings around the fire, one dish comes to mind, CHILI. Dr. Folk and I love experimenting with new Chili recipes. We are always looking at ways to lighten things up, add veggies or fiber without compromising the flavor. We came across this recipe from Berkeley Wellness using browned turkey breast instead of steaming it. Browning the turkey seals in the juices and adds a layer of flavor. We hope you give this dish a try. We bet you won’t miss the beef.
By: Berkeley Wellness
Makes 4 servings
1 tablespoon olive oil
1 pound skinless, boneless turkey breast, cut into 1/2-inch chunks
1 large onion, finely chopped
5 cloves garlic, minced
2 green bell peppers, cut into 1/2-inch squares
2 canned or bottled jalapeno peppers, finely chopped
1 tablespoon chili powder
1 1/2 teaspoons cumin.
1/4 teaspoon cayenne pepper
1 cup dark beer
1 can (15 ounces) crushed tomatoes
1 1/4 cups cooked black beans or canned (rinsed and drained)
Salt to taste
- In a large nonstick Dutch oven, heat the oil over medium heat. Cook the turkey in two batches, stirring frequently, until browned, about 4 minutes. With a slotted spoon, transfer the turkey to a plate.
- Add the onion and garlic, and cook, stirring frequently, until the onion is soft, about 7 minutes.
- Add the bell peppers and jalapeños, and cook, stirring frequently, until the bell peppers are tender, about 5 minutes. Stir in the chili powder, cumin and cayenne, and cook 1 minute.
- Stir in the beer and bring to a boil. Add the tomatoes, beans and salt, and return to a boil. Return the turkey to the pan. Reduce to a simmer, cover and cook until the turkey is tender and the sauce is richly flavored, about 35 minutes.
Nutrition information per serving:
calories 340 • total fat 5g (saturated 1g)•cholesterol 70mg• dietary fiber 10g• carbohydrate 35g• protein 36g • sodium 450mg • Good source of: fiber, folate, niacin, potassium, selenium, thiamin, vitamin B6, vitamin C