Waistline-Friendly Turkey Chili

I know many of us are looking forward to that first day of spring, I definitely am. Well, unfortunately it's still winter and we still have to deal with the cold. Here it's been chilly, but the sun has made a comeback in the last week or so. It makes me want summer to come even faster! So to make my chilly winter days go faster I throw some ingredients in a crock-pot, sit back, and let the aroma of chili warm me up. :)

What's better than a bowl of steaming delicious chili to heat up those cold nights? Nothing! Well, maybe a nice mug of hot chocolate and a fire place, but those don't count right now. I was really craving chili and the huge snow storm was on it's way. So since I was stuck in the house, I just set up the crock-pot and 8 hours later I had a hot bowl of chili in front of me. Not only can you make chili super healthy, but it's so easy to make. The pot does pretty much all of the cooking for you. That is why chili is one of the best meals in the world. :)

I do warn you, if you are sensitive to spicy then I would alter the recipe a little so it's more to your liking. The flavor isn't too strong, but I know some people that would push the bowl aside. Now, if you love the spice, then I would add a jalapeno or haberno into the mix. 

The recipe was originally prepped on the stove top, but I like my crock-pot so I went in a different direction. If you don't have 8 hours, then you are more than welcome to use the stove. Both methods are in the directions for you. :)

Waistline-Friendly Turkey Chili
allrecipes.com


Ingredients:
1 pound ground turkey
1/2 cup diced onion
1 clove garlic, minced
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1 (14.5 ounce) can diced tomatoes
1 cup medium salsa
1 cup chipotle barbeque sauce
1 (4 ounce) can chopped green chilies
1 cup corn kernels
1 (15 ounce) can black beans, rinsed and drained
1 tablespoon lime juice
1 teaspoon ground cumin
1 tablespoon crushed red pepper flakes
1 tablespoon chili powder
1 tablespoon dried cilantro
1/2 teaspoon salt
1 cup fat-free sour cream, for garnish (optional)

Direction:


In crock-pot:

1. Heat large, nonstick pot over medium heat and stir in the ground turkey, onion, garlic, green pepper, and red pepper. Cook and stir until turkey is crumbly, evenly browned, and no longer pink; about 10 minutes. 
2. Meanwhile, pour tomatoes, salsa, barbeque sauce, green chilies, corn, and black beans into crock-pot. Add cooked turkey mixture to crock-pot. Season with lime juice, cumin, red pepper flakes, chili powder, and cilantro. Stir to combine. Cover and cook on high for 4 hours, or low for 8 hours. Check occasionally to stir.
3. Serve with a dollop of sour cream if desired. 

Over stovetop:

1. Heat large, nonstick pot over medium heat and stir in the ground turkey, onion, garlic, green pepper, and red pepper. Cook and stir until turkey is crumbly, evenly browned, and no longer pink; about 10 minutes. Pour in tomatoes, salsa, barbeque sauce, green chilies, corn, and black beans. Season with lime juice, cumin, red pepper flakes, chili powder, and cilantro. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer until flavors develop, 1 to 3 hours. Serve with a dollop of sour cream on each serving.

Makes 8 servings.

Nutrition: Calories 212; Fat 5.1g; Cholesterol 47 mg; Sodium 1030mg; Carbs 27g; Protein 15.5g; Fiber 3.1g