Cooking With Sensei – Turkey and Vegetarian Chili



Today we cooked up something are are going to love Chili and who doesn’t want to feel all warm and fuzzy inside? Here’s a recipe that you can put your own spin on. I was blown away with how easy it was to make and it was so delicious. from the texture to the little kick you get will keep you coming back for more.

One batch of this stuff will either feed a family of four or keep you good for a few days. Very few recipes I come across have it all, the ratio of protein to carbohydrates is amazing giving you what you need. Try this tonight and you will good, remember what they say “Don’t eat till your full but when your satisfied”.

Lean Turkey Chili

 

INGREDIENTS

1 tbsp. canola oil

1 large Spanish onion, diced

1 cup of diced mushrooms

2 cloves garlic, minced

1 lb. lean ground turkey

1 15-oz. can no-salt added black beans, rinsed

1 28-oz. can diced tomatoes

1 15-oz. can stewed tomatoes

1 c. water (or low-sodium chicken broth)

1/4 jalapeño, minced (avoid adding seeds)

1/2 c. fresh cilantro, minced

2 tbsp. chili powder

2 tsp. ground cumin

1 tsp. cayenne pepper

2 tsp. kosher salt

 

VEGETARIAN ALTERNATIVES

 

For Vegetarian Chili remove the ground turkey and replace with 2 additional bean sources such as Red Kidney and Cannellini. This will replace your protein source in the recipe. This recipe is incredibly flexible. Feel free to add additional veggies such as red bell pepper or even zucchini.

FOR GARNISH (OPTIONAL)

1 tbsp. low-fat Greek yogurt

Diced green onions

2 tbsp. shredded cheddar

 

DIRECTIONS

 

In a large stockpot, heat oil over medium-high heat. Cook onion until tender and translucent to golden, 8 minutes. Add mushroom, garlic and jalapeño and cook until fragrant, 2 minutes more. Remove from stockpot.
Add lean ground turkey to stockpot and cook, stirring, until cooked through and golden, 5 to 7 minutes.
Return onion, mushroom and garlic to stock-pot with browned ground turkey.
Add black beans and canned tomatoes, stirring to combine, then add water or broth.
Add cilantro, kosher salt, chili powder, cumin, and cayenne pepper and cook, stirring, 1 minute more.
Increase heat to a simmer and let cook, 25 minutes.
Serve in bowls and garnish with green onions and cheddar. * If using for meal prep, see suggestion to cool and store appropriately.

 

MEAL PREP SUGGESTION: If making this recipe for meal prep, let cool for 10-15 minutes off stove top and separate into 1/2. Refrigerate 1/2 and freeze 1/2 for either the second 1/2 of the week or for the following week.

TOTAL TIME: 0:45

PREP: 0:20

LEVEL: EASY

SERVING SIZE: 1.5 cup

SERVINGS: 8 – 10