Sign Up for the Recipe Publishing Newsletter
Turkey Chili Recipe with Beans
Chili con carne is a very popular dish, though some people shy away from enjoying a bowl of chili as often as they might like out of health concerns. A lot of people are trying to reduce their intake of red meat in order to reduce the amount of fat and cholesterol in their diets, though as this recipe shows, it is not necessary to stay away from chili just to have a healthier diet.
In this recipe, the ground beef customarily used in chili con carne is substituted with ground turkey instead. The result is a dish with a lower fat and cholesterol content, but still offering plenty of high quality protein from the turkey meat and kidney beans while taking nothing away in the flavor department.
This is a relatively spicy chili recipe and if you tend to be wary of hot peppers, you may want to reduce the amount of jalapeno in this recipe or simply skip topping your bowl with sliced fresh jalapenos as the recipe calls for. Of course, if you like it hot, then this is a dish which is perfect for you - and you can always increase the jalapenos for an even spicier meal.
Turkey Chili Con Carne with Corn and Kidney Beans
Ingredients -
2 lbs ground turkey
1 large yellow onion, diced
1 green bell pepper, diced
1-2 jalapeno peppers, diced, plus extra jalapeno slices for serving
1 15 ounce can diced tomatoes
2 15-ounce cans kidney beans, drained and rinsed
1 cup corn kernels (fresh cooked or frozen)
1 tbsp chili powder
1 tbsp cumin
Salt and black pepper, to taste
Red onion slices and chopped cilantro, for serving
Preparation:
Brown the ground turkey in a Dutch oven with a little oil along with the onion, bell pepper, and jalapenos. Add the diced tomatoes, spices, and corn kernels and bring to a boil, then reduce to a simmer and cook uncovered for 30 minutes.
Serve hot, topped with slices of red onion and jalapeno and chopped cilantro.
(Serves 6)
Photo Description:
This chili con carne recipe offers a healthy spin on the classic recipe, with lean ground turkey, plump, tender kidney beans, and the bright flavor of fresh or frozen corn kernels along with a healthy amount of heat from both cooked and fresh jalapenos. It's a spicy and incredibly satisfying chili which you'll definitely want to make plenty of - feel free to double the recipe to ensure that you'll have leftovers, since this chili will go fast and like most chili, it will actually taste even better the second day once the flavors have had a chance to blend together overnight in the refrigerator.
