It’s Chilly (Chili) Weather!
Now that the weather is getting chillier, it’s a great time for Chili don’t you think?
I’m not sure about you, but I tend to buy ground turkey over ground beef due to health reasons. Well, the other night I had ground turkey in my refrigerator and wasn’t sure what to do with it. I could put it in tomato sauce, fix turkey tacos or, regular turkey chili. I thought turkey chili sounded good but I didn’t want the regular kind with red or kidney beans so I searched the internet and came across a White Turkey Chili on Eatting Well.
White Turkey Chili
Ingredients
| 3 Tablespoons extra-virgin olive oil or canola oil | 4 teaspoons ground cumin |
| 1 pound 93%-lean ground turkey | ½ teaspoon ground coriander |
| 1 large onion, diced | ½ teaspoon white pepper* |
| 4 cloves garlic, minced | ¼ teaspoon salt |
| 2 medium zucchini, diced (about 3 1/2 cups) | 2 15-ounce cans no-salt added white beans, rinsed |
| 1/2 cup bulgur | 2 4-ounce can green chilles, mild or hot* |
| 2 tablespoons dried oregano | 4 cups reduced- sodium chicken broth |
*I used regular black pepper and mild chilles.
Directions
- Heat oil in a Dutch oven over medium-high heat. Add ground turkey, onion and garlic. Cook, stirring and breaking up the meat with a wooden spoon, until the meat is no longer pink, 3 to 5 minutes.
- Add zucchini and cook, stirring occasionally, until the zucchini is starting to soften, 5 to 7 minutes.
- Add bulgur, oregano, cumin, coriander, white pepper and salt and cook, stirring, until aromatic, 30 seconds to 1 minute.
- Stir in white beans and chiles, then pour in broth; bring to a boil.
- Reduce heat to a simmer, partially cover the pot and cook, stirring occasionally, until the liquid is reduced and thickened and the bulgur is tender, about 50 minutes.
Tips
Cover and refrgerate for up to 3 days or freeze for up to 3 months.
Nutrition facts
1 12 cups: 350 calories; protein 28.2g; carbohydrates 38.1g; dietary fiber 10.1g; sugars 4g; fat 14g; saturated fat 2.7g; cholesterol 43.3mg; vitamin a iu 215.9IU; vitamin c 28.4mg; folate 146.1mcg; calcium 131.2mg; iron 4.9mg; magnesium 41.2mg; potassium 999.5mg; sodium 595.6mg; thiamin 0.1mg.
Exchanges: 1 1/2 starch, 1 vegetable, 2 medium-fat meet, 1 1/2 fat