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Turkey & Vegetable Chili

Even meat lovers can't get enough of this hearty and wholesome one-pot wonder!


Turkey chili so often falls short of satisfying, but when I pulled this dish together, it was an instant hit with everyone at the table. I wanted to make something that I could eat a sizeable portion of without consuming more than I really should. The secret was using just 1 pound of ground turkey with tons of vegetables and lots of spice. The result is a hearty dish with depth of flavor and tons of color.

Equipment: cutting board; chef’s knife; measuring cups; measuring spoons; strainer or colander; Dutch oven or large pot; wooden spoon

Ingredients: 3 tablespoons olive oil 2 cloves of garlic, minced 2 yellow onions, diced 1 pound ground turkey (dark meat) 1 tablespoon chili powder 2 teaspoons ground cumin ½ teaspoon cayenne pepper 1 large green bell pepper, diced 3 cups butternut squash, small dice (or 1 small squash) 1, 28-oz. can whole peeled tomatoes (juice reserved) 1, 28-oz can crushed tomatoes 1, 14-oz. kidney beans, strained and rinsed 1, 14-oz. black beans, strained and rinsed kosher salt and freshly ground black pepper to taste



"For a really meaty flavor and pleasing texture, use dark meat ground turkey instead of ground turkey breast."

1. Heat a Dutch oven or large saucepan over medium heat. Add the olive oil and swirl to coat the pan. Add the onions and stir for about 3-4 minutes, or until translucent. Add in the ground turkey, breaking up the chunks, and cook for about 5 minutes, or until no longer pink. Sprinkle in the chili powder, cumin, and cayenne pepper. Stir well to incorporate.


2. Stir in the peppers and butternut squash. Then add the whole peeled tomatoes and juice to the top of the cooking chili; crush the tomatoes with your hands or the spoon, then stir into the chili. Stir in the can of crushed tomatoes and both beans. Then add salt and pepper to taste.


ILOC tip: add 2 tablespoons agave nectar or brown sugar if you want a slightly sweetness in the chili.

3. Cook the chili on high until the chili begins to bubble. Reduce the heat and simmer for 30 minutes. Taste and adjust the seasoning as needed. Serve immediately with dollops of lowfat sour cream, avocado slices, and red onion.


Makes 8 servings. Store in an airtight container for up to one week, or make in advance and freeze immediately after it cools.




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