AAAAND…….Brrr. Here in Michigan, we are still knee deep in snow and winter and nothing…I repeat, nothing is better at warming and filling you up than a big bowl of chili.
The great thing about chili is that there are a million different variations out there. It’s so easy to switch up a few ingredients, change up your spices, and all of a sudden you have a completely different dish on your hands….or in your belly;) I recently posted a Turkey Sweet Potato Chili that I would totally recommend if you are in the mood for a milder chili with some awesome curry undertones. Our dish today has a completely different flavor and texture combination happening. Turkey, black beans, kidney beans, and garbanzo beans are the main players in this high protein, high fiber and low fat chili. At 300 calories, 23 grams of protein, and 9 grams of fiber per cup, this chili fills you up and has a lot of staying power. 300 calories may sound like a lot but it’s 300 calories so dense in protein and fiber as well as numerous vitamins and minerals, that you’ll find your hunger satiated for longer periods of time resulting in a decreased need for snacking. As for a measure of the spiciness. I’d say it’s moderate, definitely family friendly. I added a bit of plain yogurt and shredded cheddar to take the edge off for the kids and they gobbled it up. They enjoyed it like a dip, scooped up with tortilla chips, while Jeff and I had ours poured over a baked potato. Jeff mentioned that he thought it could use more of a kick so if you prefer your chili super spicy in a ‘kill your taste buds’ kind of way….then by all means add another serrano pepper;) Made in under 30 minutes, this is one quick, healthy, and hearty meal that should definitely make an appearance on the week night rotation.
Turkey 3 Bean Chili
- 1/2 large onion (chopped)
- 1/2 teaspoon garlic salt
- 19.2 ounce lean ground turkey
- 28 ounce can crushed tomatoes
- 4 teaspoon garlic powder
- 2-3 teaspoon cumin
- 1 teaspoon garlic salt
- 1/4 teaspoon black pepper
- 1 serrano pepper (diced with seeds)
- 15.5 ounce can black beans (drained, rinsed)
- 15.5 ounce can kidney beans (drained, rinsed)
- 15.5 ounce can garbanzo beans (drained, rinsed)
In a greased large saucepan or pot, sauté the onion and salt. Be sure that the heat is on low/medium and the lid is on. Stir every couple minutes.
Once the onions begin to soften, add the ground turkey. As it browns, break it into crumbles and stir frequently.
Once the turkey is no longer pink, add the crushed tomatoes, seasonings, and serrano pepper and bring to a soft boil.
Reduce heat, add the beans and continue to simmer for at least 10 minutes or until ready to serve.
I served this over baked potatoes with sour cream/plain yogurt and cheese. It would also be great with tortilla chips or corn bread.
300 calories, 23 grams protein, 9 grams of fiber per cup,