I was looking back over all the recipes that I have shared this past year and I was shocked that I had never shared my favorite winter recipe with you! It is a favorite of my husband and I because it is not only delicious and hearty but high in protein and fiber. It's also really easy to cook and takes only about 40 minutes. I sometimes make a double batch and freeze half for later. Its allergen friendly too!
- 3 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 5 cloves garlic, chopped
- 1 tablespoon kosher salt
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 tablespoon tomato paste
- 1 chipotle chile en adobo, coarsely chopped, with 1 tablespoon sauce
- 1 pound ground turkey
- 4-6 ounces of low-sodium chicken broth
- 1 (14 1/2-ounce) can diced tomatoes, with their juice
- 1 (15 1/2-ounce) can kidney beans, rinsed and drained
Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onion, garlic, salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes. Stir in the tomato paste and the chipotle chile and sauce; cook 1 minute more. Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes. Add the chicken and simmer until reduced by about half, about 8 minutes. Add the tomatoes--crushing them through your fingers into the skillet--along with their juices and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes.
Ladle the chili into bowls and serve with the garnishes of your choice (sour cream, avocado, cilantro, low-fat cheese)
Serves 6 and is about 165 calories per serving!