Healthy Chiliby Paula Deen Paula Deen Network
Yield: 6-8 servings
Prep Time: 15 min
Cook Time: 70 min
Total Time: 1 hr 25 min
Cost: $1.58 per serving
1 Tbsp olive oil
1 lb ground turkey
1 green bell pepper, diced
1 medium onion, diced
2 celery stalks, diced
2 Tbsp pickled jalapeņo peppers, finely chopped
2 cloves garlic, minced
2 (14 1/2 oz) cans diced tomatoes, (petite cut)
1 (15 1/2 oz) can red kidney beans
1 (15 oz) can pinto beans
1 C tomato sauce
2 Tbsp chili powder
2 tsp ground cumin
¾ tsp salt
½ C reduced-fat shredded cheese
½ C scallions, chopped
- Heat oil in large nonstick saucepan over medium-high heat. Add the turkey and cook, breaking it up with a spoon, until the turkey is browned, about 6 minutes.
- Add the bell pepper, onion, celery, jalapeņo and garlic. Cook, stirring occasionally until vegetables are tender, about 8 minutes.
- Add the tomatoes, beans, tomato sauce, chili powder, cumin and salt; bring to a boil.
- Reduce the heat and simmer covered, stirring occasionally, until the flavors are blended and the chili begins to thicken, about 1 hour. Serve with cheese and scallions.
571 Calories, 23 g fat.