This Low Calorie Turkey Chili is so jammed with flavor, you'll forget you are eating such a healthy meal.
Course Main Course
Keyword Low Calorie Turkey Chili
Prep Time 10minutes
Cook Time 35minutes
Total Time 45minutes
228 ozcans, whole, peeled tomatoes*
1largeyellow onion, coarsely chopped
2 lbsground turkey
1 tspground oregano
1 tspfinely ground black pepper
1/2 tspcayenne pepper
1tbspfinely minced garlic
124 ozcontainer fresh salsa (not pico de gallo)**
114.5 ozcan low sodium chicken broth
215 ozcans black beans, drained and rinsed
216 ozcan pinto beans, drained and rinsed
1 16 ozcan red kidney beans, drained and rinsed
115.25 ozcan corn, drained
garnish with lowfat cheese (optional) and green onion (optional)
Empty cans of whole tomatoes into the pitcher of a blender. Puree until smooth. Set aside.
Spray the bottom of a large, 7 quart, Dutch oven with cooking spray. Soften onions over medium-high heat for about five minutes. Add ground turkey, cooking until no longer pink. Add chili powder, cumin, oregano, black pepper and cayenne, mixing thoroughly into the turkey mixture. Add garlic, sauteing for one minute more.
Add pureed tomatoes, fresh salsa, chicken broth, all the beans, corn and salt into the turkey mixture. Bring the chili to a boil and let simmer on low for 30 minutes.
Garnish each bowl with lowfat cheese and green onion if you like.
*Starting with whole, canned tomatoes is a must. They are canned much riper than tomatoes going into tomato sauce. You will always get the best flavor when you start with these.**Fresh salsa is found in the refrigerated produce section of your grocery store. I always choose a medium-heat level that has jalapenos, onion and garlic added. The packaging container might say restaurant salsa. Do not use pico de gallo for this recipe.