Monday, January 23, 2012

Turkey Chili

It's that time of year, time for snow, football, and chili! I love making a pot of chili and eating it all week, but that's just me. You can easily serve a crowd with this chili. I used ground turkey instead of beef. I also added a bit of sofrito, which is a spanish sauce. Just a bit, but it gives it extra flavor. I served it over Quinoa, but you can serve it over rice or with corn chips.

 
Turkey Chili

Serves 8 (1 cup servings)

1 small onion, finely chopped
1 garlic clove, minced
1 1/3 lb. ground turkey (93% lean)
1 can (14.5 oz) diced tomatoes with zesty mild green chilies
1 can (14.5 oz) chili-style diced tomatoes
1 can (15 oz) black beans, rinsed
1 can (15 oz.) pinto beans, rinsed
1/2 cup ketchup
1 large green bell pepper, diced
1 large red bell pepper, diced
1 Tbsp. sofrito (Goya)
1/4 tsp. ground cumin

Spray a large skillet with nonstick cooking spray and heat over medium heat. Add the onion and garlic and sauté until softened. Transfer to a large stockpot. In the same skillet, brown the ground turkey over medium heat until browned and no longer pink. Drain turkey and then transfer to the stockpot. Add both cans of diced tomatoes, black beans, pinto beans, ketchup, diced green and red bell peppers, sofrito and ground cumin. Mix well.

Cover pot and cook over low heat, stirring occasionally, for about 1 hour.

If you're counting, each 1 cup serving is 6 pts.