Wednesday, January 4, 2012

January Recipe of the Month

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!

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