Beef chili can turn out heavy and greasy, but lighter turkey chilis often lack depth and richness. We wanted a nutrient-filled turkey chili that wouldn’t leave us missing the beef. To safeguard against rubbery turkey, we treated the meat with salt and baking soda, which helped it hold onto moisture. To give our dish a smoky, aromatic backbone, we made our own chili powder by grinding toasted ancho chiles, cumin, coriander, paprika, and oregano. We loaded the chili with red bell peppers (full of vitamin C) and black beans for fiber and protein. Still, our chili needed more richness. We found the answer in a unique ingredient—pumpkin puree. Folding this into the chili gave it a rich, silky texture and subtle squash-y flavor, along with a big dose of vitamin A, without being overly sweet. Be sure to use 93 percent lean ground turkey, not 99 percent fat-free ground turkey breast, or the turkey will be tough. Serve with low-fat Greek yogurt, lime wedges, avocado, cilantro, and toasted pepitas.
Ingredients
- 1 pound organic 93 percent lean ground turkey
- 2 cups plus 1 tablespoon water
- Salt and pepper
- ¼ teaspoon baking soda
- 4 dried ancho chiles, stemmed, seeded, and torn into 1-inch pieces
- 1½ tablespoons ground cumin
- 1½ teaspoons ground coriander
- 1½ teaspoons dried oregano
- 1½ teaspoons paprika
- 1 (28-ounce) can whole peeled tomatoes
- 2 tablespoons cold-pressed extra-virgin olive oil
- 2 onions, chopped fine
- 2 red bell peppers, stemmed, seeded, and cut into ½-inch pieces
- 6 garlic cloves, minced
- 1 cup canned unsweetened pumpkin puree
- 2 (15-ounce) cans black beans, rinsed
- Toss turkey, 1 tablespoon water, ¼ teaspoon salt, and baking soda in bowl until thoroughly combined. Set aside for 20 minutes.
- Meanwhile, toast anchos in Dutch oven over medium-high heat, stirring frequently, until fragrant, 4 to 6 minutes, reducing heat if anchos begin to smoke. Transfer to food processor and let cool about 5 minutes.
- Add cumin, coriander, oregano, paprika, and 1 teaspoon pepper to food processor with anchos and process until finely ground, about 2 minutes; transfer mixture to bowl. Process tomatoes and their juice in now-empty food processor until smooth, about 30 seconds.
- Heat oil in now-empty pot over medium heat until shimmering. Add onions, bell peppers, and ½ teaspoon salt and cook until softened, 8 to 10 minutes. Increase heat to medium-high, add turkey, and cook, breaking up meat with wooden spoon, until no pink remains, 4 to 6 minutes. Stir in spice mixture and garlic and cook until fragrant, about 30 seconds. Stir in pureed tomatoes, pumpkin, and remaining 2 cups water, and bring to simmer. Reduce heat to low, cover, and simmer gently, stirring occasionally, for 1 hour.
- Stir in beans, cover, and continue to cook until slightly thickened, about 45 minutes. (If chili begins to stick to bottom of pot or looks too thick, stir in extra water as needed.) Season with salt to taste. Serve.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 230 kcal Calories from Fat: 54 kcal |
|
% Daily Value*
|
| Total Fat 6 g 17% |
Saturated Fat 1.5 g 8% |
Trans Fat 0.0 g |
Cholesterol 20 mg 7% |
Sodium 700 mg 12% |
carbohydrates 26 g 20% |
Dietary Fiber 8 g 21% |
Sugars 6 g 7% |
Protein 21 g 42% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
