Recipe By: Clara Schneider, MS, RD, RN, CDE, LDN
Make this for: Dinner
Category: Soups & Stews
This Recipe Makes: 24 Serving(s)
This chili is easy to make ahead and very healthy. Watch out when you have a crowd as it will disappear fast. Two servings are commonly used for a dinner and served with a salad and a piece of crusty bread. It can be frozen in single serving size containers. One serving makes an excellent lunch for those watching their calories served with a piece of fruit and a low calorie yogurt. You might find yourself making this recipe again and again!
What you’ll need
1 1/3 lb ground turkey made from breast meat2 med onions (diced)3 large carrots (cleaned and cut into small circles)8 oz sliced mushrooms (rinsed)3 large stalks of celery (cleaned and diced)2 med green peppers (cleaned and sliced)1 tbsp. chopped garlic28 oz can diced tomatoes28 oz can crushed tomatoes (no added salt)1 cup low sodium chicken broth2 cup sweet corn kernels frozen4 1/2 cup black beans (prepared from starch, optional is to use canned beans but sodium value per cup will be higher)3 tbsp. chili powder (more if desired)1 tbsp. ground cumin (Optional Ingredients: Shredded low fat cheese, zero fat yogurt or sour cream, slcied Jalapeno peppers, hot sauce)
In a large frying pan cook the first 6 ingredients until the pink is gone from the turkey and the vegetables start to soften. Stir frequently.
Add garlic and cook additional 5 minutes (Stirring occasionally)
Transfer to a large crock pot.
Add the next 7 ingredients.
Stir all ingredients and set crock pot on high until the mixture starts to simmer.
Stir and set crock pot on low for 4-8 hours.
Serve with optional condiments.
Starch: 1/2Non-Starchy Vegetables: 2Meat/Meat Substitutes: Very Lean: 1/2