Tailgate Chili

In: Recipes
  • Cooking Spray
  • 1 lb ground turkey breast
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 medium fresh jalapeno, seeds and ribs discarded, chopped (optional)
  • 1 Tbsp chili powder
  • 1 Tbsp cumin
  • 4 medium garlic cloves, chopped OR 2 teaspoon bottled minced garlic
  • 1/2 tsp ground coriander
  • 1 (14.5-oz) can no-salt added diced tomatoes, undrained
  • 1 (15.5-oz) can no-salt added pinto or kidney beans, rinsed and drained
  • 3/4 C salsa (low sodium)
  1. Lightly spray a large skillet with cooking spray. Cook the ground turkey breast and onion over medium-high heat for 5-7 minutes, stirring frequently to turn and break up the ground turkey.
  2. Stir in the bell pepper, jalapeno, chili powder, cumin, garlic, and coriander. Cook for 5 minutes, stirring occasionally.
  3. Stir in the remaining chili ingredients. Bring to a boil. Reduce heat and simmer, covered, for 20 min.
  4. Ladle the chili into large mugs or soup bowls. Top with garnishes.
  5. GARNISH SUGGESTIONS: 1/2 medium avocado, thinly sliced, 1/2 cup chopped green onions, 1/4 cup fat-free or low-fat shredded cheddar cheese, 1/4 cup fat-free or low-fat sour cream or Greek yogurt, or 1/4 cup fresh chopped cilantro.  These are all optional.

For a complete MyPlate meal, add a serving of fruit.

Nutrition Facts Per Serving (Yields 4 Servings):  Calories 297; Fat 6g; Saturated Fat 2.5g; Trans Fat 0.5g; Protein 31g; Carbohydrates 29g; Sugars 8g; Fiber 7g; Cholesterol 62mg; Sodium 288mg

SOURCE:  American Heart Association  https://recipes.heart.org/en/recipes/tailgate-chili