I am so excited to try this turkey chili recipe this weekend.
Fall is most definitely here and I am going to want a warm and hearty meal for when I finish up my home workouts this weekend.
This turkey chili recipe comes from The Diet Solution Program, which comes with dozens and dozens of awesome and waist friendly recipes.
If you would like to see more of these recipes and learn how to eat for fast fat loss then you must check out The Diet Solution Program by clicking here.
- 2 tsp butter, divided
- 1 lb lean ground turkey
- salt and freshly ground black pepper to taste
- 1 cup coarsely chopped red bell pepper
- 1 medium onion, coarsely chopped (~3/4 cup)
- 2/3 cup coarsely chopped celery
- 1 clove garlic, minced
- 2 tsp chili powder
- 1 tsp paprika
- 1 tsp ground cumin
- 1/8 tsp ground cayenne pepper
- 14 1/2 oz plum tomatoes, chopped (canned with juice is fine)
- 1/2 cup chicken stock (or low-fat low-sodium chicken broth)
- 1 bay leaf
- Heat 1 tsp butter in a 3-quart saucepan over high heat.
- Add the turkey, and season to taste with the salt and black pepper.
- Break up the turkey and cook for 2–3 minutes, or until browned.
- Remove to a bowl and cover to keep warm.
- Reduce the heat to low, heat the other 1 tsp butter, and cook the red pepper, onion, celery, and garlic for 3–5 minutes, or until vegetables begin to soften.
- Add the chili powder, paprika, cumin, and cayenne and cook, stirring, for 1 minute. Increase the heat to medium, and add the tomatoes, stock, and bay leaf.
- Bring to a boil over high heat.
- Reduce the heat to medium-low, and simmer uncovered for 15 minutes.
- Add the browned turkey, and simmer 5 minutes more.
- Remove and discard the bay leaf before serving.
Your Friend & Coach,
Susan Campbell, MS, CSCS
P.S. Don’t forget to check out The Diet Solution Program by clicking here.