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Turkey Chili

by David Samra

Recipe courtesy of Joe Wilkes (P90X Newsletter)

Chili is one of the dishes that’s actually fun to make and healthy to eat. If you check out Beachbody’s (or anyone else’s) fast-food guides, you’ll see that Wendy’s® chili is one of your healthiest fast-food options. With tomatoes for vitamins, beans for fiber, and some kind of meat or other protein source, the myriad chili recipes out there offer lots of options for a well-balanced meal. Here’s a good basic recipe, but half the fun of chili-making is improvisation. That’s why chili cookoffs are so popular. Spice it up if you have an iron stomach, or substitute your favorite lean meat or textured vegetable protein. Experiment with different beans and other legumes. The chili pot also can be a great repository for soon-to-spoil leftovers. Just try to avoid certain popular mix-ins like cheese and sour cream that add more fat than flavor. Also, when buying ground turkey, look for extra-lean or all-breast meat. Many “lean” varieties of ground turkey have as much fat as hamburger.

  • 1 lb. ground turkey, extra lean
  • 2 Tbsp. olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 1 bell pepper, chopped
  • 1 large can (28 oz.) tomatoes, crushed or diced
  • 1 can (12 oz.) tomato sauce
  • 1 can (15 oz.) kidney or pinto beans, rinsed
  • 2 tsp. chili powder (or more to taste)
  • Salt and pepper to taste

In large saucepan, brown ground turkey in olive oil. Spoon out any excess fat. Add onion, garlic, and pepper, and sauté until veggies are soft, about 5 minutes. Add remaining ingredients and simmer 10 to 15 minutes. Can be served immediately (although leftovers are great, too). Serve with hot sauce to taste. Serves 4.

Preparation Time: 15 to 20 minutes

Nutritional Information (per serving):


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