Super Lean Chili

Spicy, filling chili is a great fall comfort food and an essential part of any football menu. It is so great to cook up a big pot of this and have leftovers for days. I like to serve it with some shredded jack cheese and blue corn tortilla chips. My version is low in calories and is loaded with filling protein and fiber. This recipe makes 8 servings which can be frozen for a quick dinner or a tasty lunch. It also includes three different types of beans, which add a ton of calcium, potassium, Vitamin B6, magnesium, folate, alpha-linolenic acid and antioxidants.

Full recipe after the jump!


1 lb ground white meat turkey
1 tbsp extra virgin olive oil
1 medium onion, diced
1 tbsp minced garlic
1 jalepeno pepper, seeded and chopped
1 habenero pepper, seeded and chopped
1/2 cup dried black beans, soaked (or 1 15oz can)
1/2 cup dried chickpeas, soaked (or 1 15oz can)
3/4 cup dried kidney beans, soaked (or 1 15oz can)
1 cup pearl barley
1 24oz jar of tomato puree or crushed tomatoes (or 1 28oz can)
1 tsp ground cumin
1 tsp cayenne pepper
3 cups low sodium veggie broth (can also substitute chicken broth)

Step by Step Instructions:

1. Sauté garlic, onion, and peppers in olive oil until soft, about 5 minutes

2. Add ground turkey and brown, breaking up into small chunks

3. Add tomatoes and spices and simmer 5 minutes

4. Add beans and 2 cups of veggie broth and simmer 20 minutes

5. Add barley and 1 cup of veggie broth and simmer on medium-low for 30-45 minutes

6. Chili is finished after 30 minutes, but I recommend simmering longer for a more intense flavor


Nutrition Info: Makes 8 servings

Serving size: 1 full cup
287 calories
23g protein
12g fiber

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