Looking for a different way to enjoy turkey? This recipe for turkey chili includes a secret ingredient that helps boost the nutrition along with the flavor.
RECIPE
Turkey Chili
Makes 8 Servings
2 teaspoons canola oil
1 small onion, cut into ¼-inch dice (1 cup)
1 pound lean ground turkey
One 28-ounce can crushed tomatoes, undrained
One 15-ounce can 100% pumpkin purée
One 15-ounce can pinto beans, drained and rinsed
1 cup frozen corn kernels, thawed
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon ground cinnamon
Topping Choices: Shredded, reduced-fat Cheddar cheese, light sour cream or plain yogurt, fresh cilantro
1. Heat the oil in a large pot over medium heat. Add the onion and turkey and cook, breaking up the large pieces of meat, until no longer pink and the onions soften, about 5 minutes.
2. Add the tomatoes, pumpkin, beans, corn, chili powder, cumin, and cinnamon and stir until combined.
3. Raise the heat and bring to a boil. Lower the heat, cover, and simmer, stirring occasionally, until the flavors are blended. Serve in individual bowls with optional toppers.
Nutrition Information per Serving (1 cup) 200 calories, 7g fat (1.5g saturated), 230mg sodium, 23g carbohydrate, 7g fiber, 16g protein, 140% vitamin A, 20% vitamin C, 15% iron A, 25% vitamin C, 10% calcium, 20% iron