Turkey Chili with Guacamole

Chili is ago-to crowd pleaser for football games and lazy Sundays.  It can easily be made in the morning and left to simmer all day in a Crockpot for a convenient self-serve dinner.  I also like to make a batch over the weekend to have available for a quick lunch or dinner during the busy work week.

This recipe is a healthier version of the typical chili recipe.  Our NutritionBabes Turkey Chili is a good source of vitamin A and C, and is high in iron, fiber and protein. It alsoincludes a good amount of monounsaturated fat and keeps the saturated fat content low.  

4 Tablespoons olive oil

1 small onion, diced

2 Tablespoons minced garlic

1 green pepper, diced

1 ¼ pounds lean ground turkey

3 Tablespoons chili powder

2 Tablespoons tomato paste

1 can (14.5 oz) diced tomatoes

2 cans (14.5 oz) beef broth

1 small turnip, peeled and diced

½ pound carrots, peeled and diced

¾ cup broccoli crowns, diced

1 can (15.5 oz) Dark Kidney Beans, rinsed and drained

1 can (15.5 oz) Great Northern Beans, rinsed and drained

In large skillet set over medium high heat add ½ of olive oil (2 T).  Heat oil slightly and add onion, garlic and green pepper. Continuously mix with a wooden spoon until onions are translucent and peppers are tender.   Add ground turkey, breaking up meat with a wooden spoon continuously while browning to prevent clumping.  Add chili powder and tomato paste and mix well.   Cook until turkey is no longer pink, approx. 7-8 minutes.  Meanwhile, in another skillet add remaining olive oil (2 T) and sauté turnips, carrots and broccoli.  Cook vegetables until tender and transfer into a large stock pot or Crockpot.  Add turkey mixtureto vegetables.  Add beef broth, diced tomatoes, and beans. Simmer on stove top for at least 60 minutes or cook on high for 3-4 hours or low for 8-10 hours in a Crockpot.

 Guacamole Recipe
2 ripe avocados

¼ teaspoon kosher salt

Wash outer skin of avocado.  Slice avocado length-wise in half and discard pit.  Scoop-out inner fruit of avocado into a small bowl.  Smash with a fork until smooth.  Add kosher salt and mix well.  Serve 1 Tablespoon on chili.

14 (8 oz) servings of Chili with 1 Tablespoon of guacamole each

390 calories, 10g fat, 2g sat fat, 3.5g mono fat, 40 mg chol, 300 mg sodium, 13g fiber, 4g sugar, 26.5g Protein