3-Bean Turkey Chili

One of the most common complaints I hear about extra-lean ground turkey is that it’s devoid of flavor, and although it’s an excellent source of lean protein, I tend to agree.That’s why chili is a great option for preparing ground turkey.

There is minimal fuss with the preparation, as it’s a one-pot meal, and with lots of green chilies, diced tomatoes, beans, onions and spices, it’s packed with flavor and sure to satisfy. For a great-tasting and lean meal, fix yourself a bowl of chili with a side salad. It’s always ready to reheat from frozen, and the recipe is versatile enough to accommodate almost any dietary need. Replace the beans with chopped zucchini and mushrooms to reduce the carbs, or load it up with veggies and beans, leaving out the ground turkey if you prefer a vegetarian option. One thing is for sure, whichever variety you decide to make, chili will fill you up without filling you out.

3-Bean Turkey Chili

2 pounds extra-lean ground turkey

1/2 cup chopped onions

1 tablespoon garlic powder

2 4-ounce cans diced green chilies

1 15-ounce can organic tri-bean

blend (drained)

1 15-ounce can organic black beans

(drained)

2 14.5-ounce cans organic diced

tomatoes (do not drain)

1 tablespoon xylitol brown sugar

blend (Ideal)

1 tablespoon chili powder

2 tablespoons white vinegar

3 tablespoons regular yellow mustard

2 teaspoons cumin

1 teaspoon salt

1 tablespoon dried or fresh cilantro

2 teaspoons adobo sauce (optional)

 

Put the onions and meat in a large pot, sprinkle with garlic powder and cook until the meat is no longer pink. Drain using a plate, if desired.

Add the green chilies, beans, tomatoes, xylitol and spices (except cilantro), and stir until combined.

Bring to a boil and then reduce the heat and simmer for about 10 minutes.

Add the cilantro. Serve hot.

Another option: Sprinkle veggie shreds or a light cheese on top. Serves 12.

Each serving: calories, 196; fat, 1 gram; carbs, 20 grams; protein, 24 grams

—Jamie Eason