diet dishes, Mains, Petit Bites, Soups & Stews

Turkey Chili

I was pleasantly surprised with this chili.  It had a really good flavor and was filling, yet not heavy.  Fresh corn is almost a must!  Part of the reason I stay away from chili is because it reminds me of dog food (not that I’ve ever eaten dog food, but still), thick and mushy.  This chili is soupy-stewish, and delicious AND healthy!

  • 2-3 ears of corn, kernels sliced off
  • ~1 lb ground turkey
  • 2 jalapenos, sliced
  • 1 white onion, diced
  • 1 tbsp paprika
  • 3-4 tbsp mild chili powder
  • 1/2 tsp red chili flakes
  • 1 tsp garlic powder
  • 1/2 tsp marjoram
  • 1/2 tsp thyme
  • 1 tsp oregano
  • 1/4 tsp cumin seed
  • 4-5 splashes of Worcestershire sauce
  • ~2 cups of beef broth
  • 2 baskets of cherry tomatoes + 4 diced roma tomatoes
  • 1 can of kidney beans, rinsed
  • fresh chopped cilantro (garnish)
  • salt & pepper
  1. In a pot over medium heat, saute the onions and jalapenos in oil.  Add the ground turkey, Worcestershire sauce and spices.
  2. Add the tomatoes and beef stock (enough to cover the contents of the pot).  Cover and simmer for about ~45 minutes.
  3. During the last 10 minutes add the corn and kidney beans.  Adjust the spices to your liking.
  4. Garnish with cilantro.

This doesn’t really need to be eaten with anything else, but if you want it to last, you can serve this with a sour cream/yogurt, bread/corn bread, even tortilla chips will work.   Since I don’t have a lot left over from last night (a sure sign of success), I’m baking up some spaghetti squash and topping it with this chili.

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