Chipotle Turkey Chili
TOTAL TIME: Prep: 25 min. Cook: 1-1/2 hours
YIELD: 8 servings.
I combined a few chili recipes for this spicy low-fat variety. It's great with crusty rolls or baked tortilla chips. -Christie Ladd of Mechanicsburg, Pennsylvania
Ingredients
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1 can (7 ounces) chipotle peppers in adobo sauce
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1-1/4 pounds lean ground turkey
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3 medium carrots, chopped
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1 medium green pepper, chopped
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1/2 cup chopped onion
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4 garlic cloves, minced
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1 can (28 ounces) crushed tomatoes
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1 can (14-1/2 ounces) reduced-sodium chicken broth
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1 can (8 ounces) tomato sauce
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1-1/2 teaspoons dried oregano
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1-1/2 teaspoons dried basil
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1 teaspoon chili powder
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1/2 teaspoon ground cumin
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1 can (16 ounces) kidney beans, rinsed and drained
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1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
Directions
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1.
Drain chipotle peppers; set aside 2 tablespoons adobo sauce. Seed and chop three peppers; set aside. (Save remaining peppers and sauce for another use.)
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2.
In a large Dutch oven or soup kettle coated with cooking spray, cook the turkey, carrots, green pepper, onion, garlic and reserved peppers over medium heat until meat is no longer pink; drain if necessary. Stir in the tomatoes, broth, tomato sauce, oregano, basil, chili powder, cumin and reserved adobo sauce. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
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3.
Stir in the beans. Cover and simmer for 15-20 minutes or until heated through.
Nutrition Facts
1 cup: 293 calories, 8g fat (2g saturated fat), 56mg cholesterol, 844mg sodium, 35g carbohydrate (7g sugars, 9g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable, 1 starch.
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