White Bean & Turkey Chili

I’m always on the lookout for a good…no, really good chili recipe. In the cold Winter months a bowl of hearty chili can hit the spot when it comes to warming you up from the inside out.

This recipe is one of my all time favorites. With a Mole sauce influence (the savory Mexican sauce made with cocoa powder),  it’s lean, packed with protein, bursting with flavor and super easy to make.  You’re going to love it!

From my kitchen to yours XO ~ L

I’m always on the lookout for a good…no, really good chili recipe. In the cold Winter months a bowl of hearty chili can hit the spot when it comes to warming you up from the inside out.  And now that I realize that it isn’t the chili that’s unhealthy, it’s what you put on top – I’m making a whole lot these days. This recipe is particularly healthy in that I use Organic, all white meat turkey so it’s very low in fat. It’s high in fiber and brimming with blood cleansing spices and lycopene.  What’s also nice about this chili, is you can whip up a big batch and eat it for days – it just keeps getting better the longer the flavors have to dance around with each other.  I take half the batch and freeze it in individual containers that way I can easily defrost and have an instant dinner for one, two, three, four…

For larger gatherings it work beautifully too, by keeping it warming in a crockpot or on the stove, I create a  DIY ’Chili Bar’ complete with an assortment of fresh toppings you can mix and match yourself. Voila! Now you’ve got yourself a delicious meal for a casual get together or party.

 Directions:

  1. Heat oil in heavy large pot over medium heat.
  2. Add onion; sauté until light brown and tender, about 10 minutes.
  3. Add Oregano, cumin and garlic cloves; stir 1 minute.
  4. Increase heat to medium-high.
  5. Add turkey; stir until no longer pink, breaking up with back of the spoon.
  6. Stir in chili powder, bay leaves, allspice, cocoa powder, salt and cinnamon.
  7. Add tomatoes with their juices, breaking up with back of spoon.
  8. Mix in stock, molasses and tomato sauce.
  9. Bring to boil.
  10. Reduce heat; simmer 45 minutes, stirring occasionally.

After the turkey has simmered for the 45 minutes add beans to chili and simmer until flavors blend – about another 10 minutes.

Scoop chili into bowls and finish with toppings; avocado, chopped onion, plain yogurt, cilantro and a sprinkle of pumpkin seeds on top.  How easy was that!


List of
Ingredients

1 tablespoon olive oil

2 medium onions, chopped

1 1/2 tsp dried oregano

1 1/2 tsp ground cumin

2 cloves garlic

1 1/2 lbs lean all white meat turkey

1/4 cup chili powder

2 bay leaves

1/2 tsp allspice

2 tablespoons unsweetened cocoa powder

2 tsp salt

1/4 tsp ground cinnamon

1 28 oz can whole tomatoes

3 cups vegetable or chicken broth

1 8 oz can tomato sauce

1 1/2 tablespoons molasses

3 15 oz cans white beans, rinsed, drained

For the toppings

chopped red onion

chopped fresh cilantro

plain low fat greek yogurt

avocado

roasted, salted pumpkin seeds