Serves 6
All you need:
- l lb 95-99% lean ground turkey
- 1 Granny Smith apple, peeled and chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1 chipotle pepper in adobo sauce, chopped
- 1 Tablespoon adobo sauce
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 (l5-ounce) can tomato sauce
- 1 cup no-salt- added reduced sodium chicken broth
- 1 (l5-ounce) can no-salt- added black beans, drained and rinsed
- 1 cup apple cider
- 1 bay leaf
- 1 cinnamon stick (optional)
- Top with crushed tortilla chips or shredded cheddar cheese (optional)
All you do:
- To a large soup pot over medium-high heat, add the turkey, peeled and chopped apple, and onion . Season with salt and pepper. Cook until turkey is no longer pink, breaking it up as it cooks. Add the garlic and cook for one more minute. Add the chopped chipotle peppers and adobo sauce, chili powder, and cumin; stir and cook for one more minute.
- Add tomato sauce, chicken broth, black beans, apple cider, bay leaf, and cinnamon stick to the pot then turn heat up to high and bring chili to a boil. Reduce heat to medium then cook for 10 more minutes. Scoop into bowls then top with shredded cheddar cheese and crushed tortilla chips.
Nutrition Pearls:
- Use 95% lean ground turkey or higher since the f at is not drained once it is cooked. Turkey can be just as fatty as ground beef; it all depends on the percent age of leanness.
Nutrition information per serving: Calories: 178; Fat: 7g; Saturate d Fat: 2g; Sodium: 85mg; Carbohydrate: 13g; Dietary Fiber: 2g; Protein: 15g
Courteous of Kara Hoerr, MS, RDN, CD from the Fitchburg Hy-Vee