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Chipotle Turkey Chili

Total Time

Prep: 25 min. Cook: 1-1/2 hours

Makes

8 servings

I combined a few chili recipes for this spicy low-fat variety. It's great with crusty rolls or baked tortilla chips. -Christie Ladd of Mechanicsburg, Pennsylvania

Ingredients

  • 1 can (7 ounces) chipotle peppers in adobo sauce
  • 1-1/4 pounds lean ground turkey
  • 3 medium carrots, chopped
  • 1 medium green pepper, chopped
  • 1/2 cup chopped onion
  • 4 garlic cloves, minced
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 can (8 ounces) tomato sauce
  • 1-1/2 teaspoons dried oregano
  • 1-1/2 teaspoons dried basil
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

Directions

  1. Drain chipotle peppers; set aside 2 tablespoons adobo sauce. Seed and chop three peppers; set aside. (Save remaining peppers and sauce for another use.)
  2. In a large Dutch oven or soup kettle coated with cooking spray, cook the turkey, carrots, green pepper, onion, garlic and reserved peppers over medium heat until meat is no longer pink; drain if necessary. Stir in the tomatoes, broth, tomato sauce, oregano, basil, chili powder, cumin and reserved adobo sauce. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
  3. Stir in the beans. Cover and simmer for 15-20 minutes or until heated through.

Nutrition Facts

1 cup: 293 calories, 8g fat (2g saturated fat), 56mg cholesterol, 844mg sodium, 35g carbohydrate (7g sugars, 9g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable, 1 starch.

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