Being from Tennessee and after living many years in Texas – I have learned my way around a bowl of Chili! And since it is a cold Ohio winter, I can’t think of a better way to introduce my first recipe adventure.
I like chili with beans it just adds more texture than the all beef version. Using lean ground turkey breast makes this delicious lowfat version. You can use the regular ground turkey with the 93/7 fat content but I was going for a super lean bowl of chili.
And of course for those of you who like more heat – just add more cayenne until you get it where you want it. Eyes watering and nose running!
Cheddar-Jalapeno Cornbread Croutons
2 cups self-rising cornmeal
1/2 cup all purpose flour
1/4 cup sugar
2 cups lowfat buttermilk
2 tbsp canola oil
2 jalapenos, seeded and diced
1/2 cup lowfat (2%) sharp cheddar cheese, shredded
Preheat oven to 350 degrees.
Mix together first 5 ingredients until well blended. Then add in jalapenos and cheese.
Pour into a loaf pan prepared with non-stick spray.
Bake for 55 minutes to 1 hour. The bread will pull away from the sides when it is done – and it never really gets brown on top.
You can make this a day ahead for the croutons.
Cut bread into 1 inch x 1inch pieces and toast on a baking sheet in a 400 degree oven for 5-8 minutes until toasty.
Healthy Turkey Chili
1 tbsp. canola oil
1/2 large sweet yellow onion, finely chopped
1 clove garlic, minced
1 lb lean ground turkey
salt and pepper
3 tbsp chili powder
1 tsp ground cumin
1/4 tsp paprika
1/4 tsp cayenne pepper
1 tbsp tomato paste
1 tbsp worcestershire sauce
1 – 14.5 oz can crushed tomatoes
1 – 15 oz. can kidney beans, rinsed and drained
1 – 15 oz. can white beans, rinsed and drained
1 cup low sodium chicken broth
3 cups low sodium tomato juice
In a large, heavy soup pot heat oil over medium-high heat, add onions and cook for two minutes or until tender, add garlic and cook for 1 minute longer.
Add turkey, salt and pepper to taste and cook throughly.
Add spices, tomato paste and worcestershire sauce to the cooked meat and stir to make sure spices are worked in and then add the rest of the ingredients, stirring well.
Let chili simmer on low heat for 1 hour.
Top with Jalapeno-Cheddar Cornbread Croutons!