Ground turkey isn't always the leaner choice - it depends on which part of the turkey is ground. And while ground turkey breast is the leanest, it can end up rather dry after cooking. This recipe uses a combination of extra lean and regular ground turkey to keep the turkey moist while saving on calories.

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Recipe Summary

Servings:
6
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Ingredients

Ingredient Checklist
Optional:

Directions

Instructions Checklist
  • In a large Dutch oven, heat olive oil over medium high heat. Add onions, celery, garlic and salt. Stir and cook for 3-4 minutes until vegetables are softened and fragrant. Stir in cumin, adobo, chili powder and cook for an additional minute.

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  • Add ground turkey, breaking up lumps with the back of a wooden spoon. Brown the turkey while incorporating it into the vegetables. Add oregano and bay leaves, continue to simmer for 5 minutes.

  • While turkey is simmering, place tomatillos, chipotle pepper (and a teaspoon of sauce from the canned peppers if desired) into the bowl of a blender or food processor. Add chicken broth and blend to the consistency of a salsa.

  • Pour tomatillo mixture into the turkey and stir. Add bell pepper, poblano, jalapeño and can of green chilies and stir. Bring mixture to a boil. Place lid on the pot so that it's mostly covered but steam can still escape. Reduce heat to a simmer and cook for one hour, stirring occasionally.

  • Stir in beans and cornmeal. Simmer 5 minutes. Stir in cilantro. Check for seasoning, adding salt, pepper or more spice if desired.

  • Ladle chili into bowls and serve with optional accompaniments.

Tips

Recipe provided by Lisa Lotts of Garlic and Zest.

Nutrition Facts

444 calories; fat 22g; saturated fat 5g; carbohydrates 28g; insoluble fiber 8g; sugars 7g; protein 35g; sodium 888mg.
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