Turkey Chili with Roasted Vegetables
Turkey Chili with Roasted Vegetables
Author: This dish was inspired and adapted from a recipe found at www.mayoclinic.com
Recipe type: Dinner
The roasted vegetables, spices and turkey meat give this chili a full, hearty flavor.
Ingredients
- 1 cup chopped zucchini (can sub quartered Brussels sprouts off-season)
- 1-2 cup chopped cauliflower
- 2 teaspoons olive oil, divided
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped bell peppers
- 2 cloves chopped fresh garlic
- 1 pound chopped cooked turkey breast (can substitute ground turkey; choose island-raised turkey when possible)
- 1½ tablespoons chili powder
- 1 teaspoon cumin
- 1 16-oz can diced tomatoes, no-salt-added variety
- 2 15-oz cans kidney beans, rinsed and drained, or, use 4 cups pre-cooked dry beans
- 2 cups low-sodium vegetable or chicken broth
- 1 teaspoon brown sugar
Instructions
- Preheat the oven to 450 F.
- Arrange the zucchini (or Brussels sprouts) and cauliflower in a single layer in a ceramic or glass baking dish, drizzle with 1 tsp olive oil and toss to coat. Roast for 8 to 10 minutes, stirring once, until slightly tender and lightly browned.
- While the vegetables are roasting, add the remaining 1 tsp oil and chopped onions to a Dutch oven or soup pot. Sauté over medium-low heat until the onions are softened.
- Add the celery and peppers and continue to sauté. Add garlic, turkey, chili powder and cumin seed. Cover and cook for about 5 minutes. If using uncooked ground turkey, brown turkey until almost fully cooked, about 15 minutes.
- Stir in the tomatoes, kidney beans, vegetable broth, brown sugar and the roasted vegetables. Cover and simmer for 15 minutes.
- Serve immediately. Garnish options: stir in ¼ cup plain Greek yogurt and/or up to ¼ cup shredded cheese per serving, with fresh chopped cilantro to taste.
Nutrition Information
Serving size: 8 servings Calories: 277 Fat: 5g Saturated fat: 1.5g Trans fat: 0g Carbohydrates: 32g Sodium: 315mg Fiber: 9g Protein: 26g Cholesterol: 27mg
