- Skill Level: Beginner
- Serves: 4
- Start to Finish: less than 1 hour
- 231mg (10%) Sodium
- 8g Carbs
- 3g Fiber
- 10g (15%) Fat
- 3g (13%) Saturated Fat
- 3g Sugars
- 21g Protein
- 50mg (5%) Calcium
- 2mg (13%) Iron
This is one of David's cold-weather favorites! Whip up a batch whenever the temperature drops, and enjoy!
- 1 pound lean ground turkey meat
- 1 cup peeled and grated carrot
- 2/3 cup chopped onion
- 2/3 cup chopped celery
- 1 clove of garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/8 teaspoon ground cayenne pepper
- 2 ounces chopped plum tomato, in juice
- Pinch salt and pepper
1. Heat a 3-quart nonstick saucepan over high heat and coat with cooking spray.
2. Add the turkey, and season to taste with salt and pepper. Cook for 2 to 3 minutes, breaking up the turkey into pieces, until browned.
3. Remove to a bowl, and cover with foil to keep warm.
4. Reduce the heat to low, and add the carrot, onion, celery, and garlic. Cook for 3 to 5 minutes, until the vegetables begin to soften.
5. Add the chili powder, paprika, cumin, and cayenne. Cook, stirring, for 1 minute.
6. Increase the heat to medium, and add the tomato, stock, and bay leaf. Bring to a boil over high heat.
7. Reduce the heat to medium-low, and simmer for 15 minutes, covered.
8. Add the browned turkey, and simmer for 5 minutes more.
9. Remove and discard the bay leaf before serving.