David Kirsch's Low-Fat Turkey Chili
This is one of David's cold-weather favorites! Whip up a batch whenever the temperature drops, and enjoy!
Nutrition Score per serving
240 calories
23 g protein
15 g carbohydrate
10 g fat
3 g saturated fat
4 g fiber
8 g sugar
Serves: 4
Prep Time: 5 minutes
Ingredients
| 1 | lb | lean ground turkey meat |
| 1 | c | peeled and grated carrot |
| 2⁄3 | c | chopped onion |
| 2⁄3 | c | chopped celery |
| 1 | clove of garlic, minced | |
| 2 | t | chili powder |
| 1 | t | paprika |
| 1 | t | ground cumin |
| 1⁄8 | t | ground cayenne pepper |
| 2 | oz | chopped plum tomato, in juice |
| pn | Salt and pepper |
Instructions
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.
