No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Turkey Chili

Ground turkey is a lower-fat alternative to beef chuck, and kidney beans -- loaded with vitamin C and omega-3s -- are an especially nutritious option. Yes, turkey contains tryptophan (an amino acid that can have a pleasantly sedative effect), but this one-pot dish has two other comfort-food essentials going for it: a warm temperature and a hearty makeup.

  • servings: 4

advertisement

advertisement

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 onion, finely diced
  • 1 green bell pepper, seeded and diced
  • 2 chipotle peppers in adobo, minced, plus 2 tsp. sauce
  • 1 pound dark ground turkey meat
  • 1 28-oz. can diced tomatoes
  • 1 15-oz. can kidney beans, drained and rinsed
  • Coarse salt

Garnish

  • 1 avocado, peeled and sliced
  • 1 lime, cut into wedges
  • 1 small red onion, diced
  • 1/2 cup grated sharp cheddar (1.5 oz.)
  • Fresh cilantro sprigs

Directions

  1. Step 1

    Heat oil in a medium pot over medium heat. Saute onion and bell pepper until tender, 6 to 8 minutes. Add chipotle and adobo sauce and cook for 1 minute. Add turkey, breaking it up with the back of a spoon, and cook until no longer pink, about 3 minutes. Add tomatoes with juices and beans.

  2. Step 2

    Bring to a boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 30 minutes (add water to adjust consistency). Season with salt and serve alongside garnish.

Source
Whole Living, March 2011

advertisement

advertisement