Print This Recipe

Print
Turkey Chili

Turkey Chili

Ground turkey is a lower-fat alternative to beef chuck, and kidney beans -- loaded with vitamin C and omega-3s -- are an especially nutritious option. Yes, turkey contains tryptophan (an amino acid that can have a pleasantly sedative effect), but this one-pot dish has two other comfort-food essentials going for it: a warm temperature and a hearty makeup.

Whole Living, March 2011 http://www.marthastewart.com/131666/turkey-chili
4.166665
Rated
83.3333100(6)6
  • Yield Serves 4

Ingredients

    • 2 tablespoons extra-virgin olive oil
    • 1 onion, finely diced
    • 1 green bell pepper, seeded and diced
    • 2 chipotle peppers in adobo, minced, plus 2 tsp. sauce
    • 1 pound dark ground turkey meat
    • 1 28-oz. can diced tomatoes
    • 1 15-oz. can kidney beans, drained and rinsed
    • Coarse salt

  • Garnish

    • 1 avocado, peeled and sliced
    • 1 lime, cut into wedges
    • 1 small red onion, diced
    • 1/2 cup grated sharp cheddar (1.5 oz.)
    • Fresh cilantro sprigs

Directions

  1. Heat oil in a medium pot over medium heat. Saute onion and bell pepper until tender, 6 to 8 minutes. Add chipotle and adobo sauce and cook for 1 minute. Add turkey, breaking it up with the back of a spoon, and cook until no longer pink, about 3 minutes. Add tomatoes with juices and beans.
  2. Bring to a boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 30 minutes (add water to adjust consistency). Season with salt and serve alongside garnish.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.