By Zak Awry
Turkey Chili
4 steps
Prep:15minCook:45min
New York Times Turkey Chili without having to subscribe.
Updated at: Tue, 16 Jan 2024 23:49:11 GMT
Nutrition balance score
Good
Glycemic Index
36
Low
Glycemic Load
14
Moderate
Nutrition per serving
Calories686.6 kcal (34%)
Total Fat34.4 g (49%)
Carbs36.7 g (14%)
Sugars9.8 g (11%)
Protein59.9 g (120%)
Sodium1955.5 mg (98%)
Fiber10.2 g (36%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1 tablespoonolive oil
2 poundsground turkey
white and dark meat combined
2 cupsonions
coarsely chopped
2 tablespoonsgarlic
chopped
1 cupcelery
chopped
1jalapeño
cored, deveined and finely chopped
1 tablespoonfresh oregano
chopped tablespoon dried
2bay leaves
3 tablespoonschili powder
2 teaspoonsground cumin
3 cupsfire roasted tomatoes
canned, diced
2 cupschicken broth
fresh or canned
salt
to taste
pepper
to taste
2 x 15 ouncered kidney beans
cans, drained
2 cupsCheddar
shredded
1 cupsour cream
optional
lime
Sliced, for garnish, optional
Instructions
Step 1
Heat the oil over high in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.
Step 2
Add the onions, garlic, celery, jalapeño, oregano, bay leaves, chili powder and cumin. Stir to blend well. Cook for 5 minutes.
Step 3
Add the tomatoes, chicken broth, salt and pepper to taste. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.
Step 4
Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve in bowls with Cheddar, and sour cream and lime wedges, if desired.
