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.
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
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