Chili-ish Pot of Turkey, Beans and Veggies
I love fall and comfort food! This is the kind of meal I make different every time. Way back when I called it Black Bean and Turkey Chili. Tonight I skipped the corn and added some Flaxseed and Wheat Bran to bump up fiber and other good stuff. I’ve also learned to drain my beans to cut back on the sodium and now I use low sodium vegetable broth to get even more flavor.
All in all the formula is the same, lean ground turkey, veggies, beans, tomato paste, and spices. This is just one way to put it all together. Oh! and I would love a jalapeño in this but I ALWAYS forget to pick one up!
- Small sweet onion diced
- 4-5 gloves of garlic diced
- 20 oz extra lean ground turkey
- 3 bell peppers diced (I used 2 green and 1 yellow)
- 1 medium zucchini diced
- 1 tbsp chili powder
- 2 tsp cumin
- 2 tsp cilantro
- ½ tsp curry powder
- ½ tsp ground red pepper
- 1 can pinto beans drained and rinsed
- 1 can black beans drained and rinsed
- 1 can kidney beans drained and rinsed
- 1 can low sodium vegetable broth
- 1 can of diced tomatoes
- 1 tbsp unsweetened cocoa powder
- 2 tbsp Worcestershire Sauce
- 3 tbsp whole flax seeds ground up
- 1/3 cup wheat bran
- Small can of tomato paste
Start by browning the turkey with the onion and garlic in a large pot. Add in the diced veggies and sprinkle with dry spices. Cook for a few minutes allowing flavors to intensify.
Add the beans, broth, diced tomatoes, cocoa powder, Worcestershire Sauce, flax seeds and wheat bran. Bring to a boil. Stir in the tomato paste and lower to a simmer. Continue to simmer for at least an hour.
Eat it straight up or serve it over noodles, rice, spaghetti squash or baby spinach leaves!
Nutritional information will vary with your ideas for this recipe. I’m estimating this recipe at about 8 serving each approximately 350 calories, 9 g of fat and 15 g of fiber.
Labels: DinnerIdeas
posted by Roni
at
9:16 PM
8 Comments :
I make this too. I know this sounds weird, but I stir pumpkin into my 'chili'. It doesn't alter the taste, but gives it a nice creamy, thick texture. Plus, you get all of the vitamins and nutrients from the pumpkin.
I keep a jar of jalapenos in my fridge so I always have it on hand. I think they are in the pickle aisle.
Okay, I'm a couple of days late, but I just got chills reading your NY post! Hooray!
Thanks for this yummy looking recipes. Chili-"ish" always starts sounding so much better when fall hits!
I just signed up for the free 30-day trial of Weight-Watcher's online program yesterday and immediately went out and bought ground turkey. Now I know what to make with it.
Also, I made your whole grain pancakes this morning. I added small diced apple bits to them and just a sprinkle of nuts. Kept me full until lunch. I look forward to Roni's Weight Watchen Cookbok illustrated cookbook! It'd be a bestseller, SERIOUSLY!!!!
I just finished making this and it tastes terrific. There's so much I'd like to freeze individual servings. How many cups do you think would make 1 of 8 servings?
LOVE the pumpkin idea!!
Thanks Totegirl!
Lisa - great idea on the jalapeños!
As for the servings I did about 2 latel-fuls, so probably a cup a serving or maybe just a little more. I just separated it into 8 equal parts. I guess I should get specific with that if I'm going to write a book! ;~)
Dear Roni:
Your turkey chili just passed the toughest of tests....my husband! He's not a fan of healthly eating and he just gobbled this up.
Thanks so much and keep it coming.
I made this and it was wonderful. the husband even ate it and had seconds. Thanks for the idea!
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