WW Turkey Vegetable Chili

by Anne Bennett on November 29, 2012

 

I’ve cooked my share of chili recipes over the years, usually when the first hard freeze hits in the fall, and I knew that I’d posted several chili variations on hungry poodle.

I was surprised, however, that when I searched the archives there were no fewer than six different recipes: beef chili, chicken and turkey chili, sweet potato chili, and several for the slow cooker. There are probably as many variations on this iconic American soup/stew as there are cooks.

On that note, healthy eaters, I add yet another recipe to the pile, a spicy turkey chili that I found on the Weight Watchers web site. It was titled “Hearty Turkey Chili”, and indeed it is. It’s also loaded with vegetables and it’s generously seasoned, so generous, in fact, that I caution you when adding the red pepper flakes. The WW recipe calls for 1 1/2 teaspoons of red pepper flakes, too much for even my brazen palate. I cut it back to 1 teaspoon and that was plenty, let me tell you.

Let’s take a moment to laud the virtues of chili. To me chili is comfort food. It’s also economical, both cost-wise and nutritionally. If you play your cards right, you can stir up a fabulous bowlful that doesn’t break the calorie/fat gram bank.

All of the chili recipes on hungry poodle are healthful, but this one is special. You know why? Because it’s the one I made today. It’s the one Champ and I will eat for dinner tonight, all the while saying, “Isn’t this the best chili?”

To quote the oldest and best rock band that ever was*, “If you can’t be with the one you love, love the one you’re with.”

1 T. olive oil
1 large onion, chopped
2 cloves garlic, minced
2 medium carrots, sliced
1 lb. 93% lean ground turkey
2 T. chili powder
1 T. paprika
1 t. ground cumin
1 t. red pepper flakes (or less if you’ve not got an asbestos-lined mouth like mine)
2 medium fresh tomatoes, chopped  (or one 14.5-oz.can diced tomatoes, drained)
1 8 oz. can tomato sauce
1 cup low-sodium chicken broth
1 1/2 T. apple cider vinegar
1 15-oz. can dark red kidney beans, drained and rinsed
1 medium green bell pepper, chopped
1/2 t. salt
ground fresh pepper to taste
1/4 cup chopped scallions

Heat olive oil in a large pan. Add onion, and cook until slightly softened, about 5 minutes. Add garlic and carrots and cook another minute. Add turkey and brown, breaking up clumps as it cooks, about 5 minutes.

Add chili powder, paprika, cumin, red pepper flakes, tomatoes, tomato sauce, chicken broth, vinegar, beans and green bell pepper. Bring to a boil, cover and simmer until vegetables are tender, about 30 minutes. Season to taste with salt and pepper and serve with chopped scallions.

Serves 6 (1 cup per serving)
WW Points per serving: 6

*The Rolling Stones. You had to ask?

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{ 1 comment… read it below or add one }

Lin December 5, 2012 at 2:04 pm

Love the new look and Logo.
Making the turkey chili tomorrow; the more soup the better, need to make some changes.
How was the Messiah?

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