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!
- 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
- Heat a 3-quart nonstick saucepan over high heat and coat with cooking spray.
- 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.
- Remove to a bowl, and cover with foil to keep warm.
- 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.
- Add the chili powder, paprika, cumin, and cayenne. Cook, stirring, for 1 minute.
- Increase the heat to medium, and add the tomato, stock, and bay leaf. Bring to a boil over high heat.
- Reduce the heat to medium-low, and simmer for 15 minutes, covered.
- Add the browned turkey, and simmer for 5 minutes more.
- Remove and discard the bay leaf before serving.
Per serving: 207 kcal cal., 10 g fat (3 g sat. fat), 231 mg sodium, 3 g fiber, 3 g sugar, 21 g pro., 50 mg calcium, 2 mg iron. Percent Daily Values are based on a 2,000 calorie diet