This is a very simple and hearty chili with plenty of flavor. It’s even better the second day! I serve this with lowfat Cheddar cheese and lowfat sour cream. It’s also delicious with crackers.
Categories: Lunch, Low Calorie, Dinner, High Protein, Dairy-Free, High Fiber Diet
Here’s What You Need
1 pound ground turkey
2 cups water
1 (16 ounce) can canned kidney beans – drained, rinsed, and mashed
1/2 teaspoon ground black pepper
1 tablespoon garlic, minced
1/2 teaspoon paprika
2 tablespoons chili powder
1 (28 ounce) can canned crushed tomatoes
1 1/2 teaspoons olive oil
1 onion, chopped
1/2 teaspoon salt
1/2 teaspoon ground cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
Heat the oil in a large pot over medium heat.
Place turkey in the pot, and cook until evenly brown.
Stir in onion, and cook until tender.
Pour water into the pot.
Mix in tomatoes, kidney beans, and garlic.
Season chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper.
Bring to a boil.
Reduce heat to low, cover, and simmer 30 minutes.
Servings: 8, Calories: 198, Fat: 7.2g, Cholesterol: 42mg, Sodium: 532mg, Carbohydrate: 18.8g, Protein: 16.3g
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