Try this new way to enjoy turkey in this delicious chili recipe. It’s surprisingly light and flavorful. Click here to download a PDF of the recipe.
Serves 4; 1 ½ cups per serving
½ tablespoon canola oil ½ cup chopped red onion 2 medium garlic cloves, minced 1 teaspoon dried oregano, crumbled 1 teaspoon chopped fresh jalapeno pepper, seeds and ribs discarded ¼ teaspoon crushed red pepper flakes 1 pound lean ground turkey breast, skin discarded before grinding 14.5 ounce can no-salt-added diced tomatoes, undrained 8 ounce can no-salt-added tomato sauce 1 cup low-fat, low-sodium chicken broth 15 ounce can no-salt-added kidney beans, rinsed and drained
In a medium nonstick saucepan, heat the oil over medium heat. Cook the onion and garlic for about 2 minutes, or until tender-crisp.
Stir in the cumin, oregano, jalapeno, and red pepper flakes. Cook 1 minute, stirring constantly.
Increase the heat to medium high. Stir in the turkey. Cook for 3 to 4 minutes, or until browned on the outside, stirring frequently.
Stir in the remaining ingredients. Bring to a boil, still over medium-high heat. Reduce the heat and simmer, partially covered, for 30 minutes, or until the liquid has reduced by about one-third.