Turkey Chili with Black-Eyed Peas
This dish can be made vegetarian by swapping in tofu crumbles.
Nutrition Score per serving
(2 1/2 cups): 384 calories
10 g fat (22% of calories)
2 g saturated fat
43 g carbs
35 g protein
12 g fiber
141 mg calcium
7 mg iron
795 mg sodium
Serves: 4
Prep Time: 5 minutes
Cook Time: 2 hours
Ingredients
| 2 tablespoons olive oil, divided | ||
| 1 | lb | lean ground |
| turkey breast | ||
| 1 | large carrot, diced | |
| 1⁄2 | large onion, diced | |
| 2 | sticks celery, diced | |
| 2 | jalapeños, diced | |
| 2 | clv | garlic, sliced |
| 1 | red pepper, seeded and diced | |
| 1 | yellow pepper, | |
| seeded and diced | ||
| 2 1⁄2 | T | chili powder |
| 1 | t | fennel seeds |
| 1 | t | ground cumin |
| 2 | c | canned black-eyed peas, |
| rinsed and drained | ||
| 1 28-ounce can no-salt-added | ||
| crushed tomatoes | ||
| 1 | T | tomato purée |
| 2 1⁄2 | c | water |
| Kosher salt and freshly | ||
| ground black pepper | ||
| Red pepper sauce |
Instructions
Preheat oven to 350°F. In a large ovenproof pan, heat half the oil over medium heat. Add turkey and brown for 5 minutes. Remove turkey and add remaining oil; sauté carrot, onion, celery, jalapeños, garlic, peppers, chili powder, fennel, and cumin for 10 minutes or until vegetables are soft and begin to lose their color.
Return meat to pan and stir in black-eyed peas; add crushed tomatoes, tomato purée, and water. Bring to a simmer and place in the oven for 2 hours. Season with salt, pepper, and red pepper sauce to taste.
