Warm Up With Chili

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Fall is the perfect time for chili! When it’s cool outside, there’s nothing better to warm up with than a hot bowl of chili.

Chili comes in many varieties – beef, vegetarian, chicken, black bean and the list goes on. But no matter how it’s prepared, spices are always a key ingredient. Not only are spices delicious and can add levels of heat, but they also have health benefits.

Some spices, like cumin, turmeric, peppers, and chilies can raise your resting metabolic resting rate and slow down your appetite. Consuming red chili peppers is associated with a 13% lower incidence of deaths from heart disease and stroke. And cayenne contains capsaicin, which reduces the number of pain signals sent to your brain so you don’t register as much discomfort.

You can’t beat delicious AND healthy! So how about a recipe just right for the season?

Bowl of chili

Terrific Turkey Chili

Using some fresh and some canned ingredients, this chili is a snap to throw together and will keep you craving it for days. Chunky zucchini, fresh green onion, sour cream, and – what the heck – shredded Cheddar cheese, are sure to make this your favorite chili recipe. If you like beans in your chili, garbanzos right out of the can are great in this.

Prep: 15 mins             Cook: 55 mins            Servings: 6

Ingredients

  • 3 tablespoons vegetable oil, divided
  • 1 ½ pounds ground turkey
  • 1 (1 ounce) package taco seasoning mix
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 1 teaspoon chili pepper flakes
  • 2 tablespoons tomato paste
  • 1 (14.5 ounce) can beef broth
  • 1 (7 ounce) can salsa
  • 1 (14.5 ounce) can crushed tomatoes, or coarsely chopped tomatoes packed in puree
  • 1 (7 ounce) can chopped green chile peppers
  • 1 medium onion, finely chopped
  • 1 green bell pepper, diced
  • 3 medium zucchini, halved lengthwise and sliced
  • 1 bunch green onions, chopped
  • 1 cup sour cream
  • 1 cup shredded Cheddar cheese

Directions

  • Step 1

Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with taco seasoning mix, coriander, oregano, chili flakes, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.

  • Step 2

Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa, tomatoes, and green chilies, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water.

  • Step 3

While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, and continue cooking at a very low simmer.

  • Step 4

In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the zucchini, and cook stirring occasionally, for 5 minutes, or until lightly browned. Add the zucchini to the chili, reduce heat, and continue cooking 15 minutes more. Again, adjust the consistency with water as needed.

  • Step 5

Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve.

Nutrition Facts

Per Serving:

506 calories; protein 34.7g 69% DV; carbohydrates 24.1g 8% DV; fat 31.9g 49% DV; cholesterol 124.8mg 42% DV; sodium 1521.4mg 61% DV.

Written By

Dee Furlough, N.C. Cooperative ExtensionDee FurloughArea Agent, Family and Consumer Sciences Call Dee Email Dee N.C. Cooperative Extension, Tyrrell County Center
Updated on Nov 13, 2020
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