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Turkey Chili

Turkey Chili

NUTRITION

Makes 10 servings. Per Serving:
288

Calories

6g

Fat

40g

Carbs

23g

Protein

INGREDIENTS

 

– 2 tablespoons olive oil
– 1 pound lean ground turkey
– 1 medium red bell pepper, deseeded and diced
– 1 small zucchini, diced
– 1 white onion, peeled and diced
– 1 cup carrots, peeled and diced
– 3 kale leaves with stems removed, chopped finely
– 2 (14.5 oz) cans fire-roasted diced tomatoes in juice
– 1 (15-ounce) can dark red kidney beans, drained and rinsed
– 1 (15-ounce) can pinto beans, drained and rinsed
– 4 cups low-sodium chicken broth
– 1 cup old-fashioned rolled oats
– 2 tablespoons chili powder (or to taste)
– 1 tablespoon honey
– 1 garlic clove, peeled and minced
– 1 teaspoon onion powder
– 1 teaspoon ground cumin
– 2 teaspoons dried oregano
– 1 teaspoon salt
– 1/2 teaspoon pepper

DIRECTIONS

 


1. In a large stockpot, heat the olive oil over medium heat. Add the turkey and cook, breaking up the meat with a wooden spoon for about 12 minutes, or until light brown and cooked through.

2. Add the vegetables to the stockpot, cover, and cook for 10 minutes. Add the remaining ingredients, reduce the heat to low, and simmer for 40 minutes. Enjoy your delicious chili!

The Diet, Nutrition and Recipes provided are based on the USDA and HHS 2015-2020 Nutrition Guidelines Report as well as the USDA What’s Cooking website.

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