A one-pot chili recipe perfect for families on the run. This recipe is lightened up with ground turkey in place of beef.
2 tbsp (30 mL) vegetable oil
1 lb (454 g) ground turkey or ground chicken
1 onion, chopped
2 cloves garlic, minced
2 tsp (10 mL) dried oregano
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
2 tbsp (30 mL) tomato paste
1 can (796mL) (28 oz) diced tomatoes
1 can (540mL) (19 oz) black beans, drained and rinsed
1 small zucchini, cubed
1/2 cup (125 mL) corn kernels
3 tbsp (45 mL) chili powder
1/4 cup (60 mL) minced fresh coriander or parsley
for garnish, optional sour cream, sliced jalapeno peppers
- In large saucepan, heat 1 tbsp (15 mL) of the oil over medium-high heat; saute turkey, breaking up, until no longer pink, about 8 minutes. Drain off fat; transfer turkey to bowl.
- In same saucepan, heat remaining oil over medium heat; cook onion, garlic, oregano, salt and pepper until softened, about 3 minutes. Stir in tomato paste; cook for 1 minute.
- Return turkey to pan. Add tomatoes, black beans, zucchini, corn and chili powder; bring to boil. Reduce heat and simmer for 30 minutes. Stir in coriander. Serve garnished with sour cream and jalapeno peppers (if using).
From: Canadian LIving Magazine, September 2008.
Yield: Serves 4-6
Total fat12 g