Turkey and Bean Chili Verde

There are few foods I consider more comforting and fall-esque than a nice pot of warm chili, but it can also be a pretty heavy meal that doesn’t always pack a lot of nutrition. So rather than go with a typical chili recipe this fall, I tweaked the classic Chile Verde recipe and came up with this lighter version. You can’t have too many chili recipes, can you?!There are few foods more comforting than a nice pot of chili. Try this recipe for a lightened up, nutrition intensified version of the old classic!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The flavor is still there, but it has a little less fat and calories than the typical recipe. And, with the different beans, you get some added fiber and nutrients!

Turkey and Bean Chili Verde
 
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A lighter version of a traditional chili with lots of flavor and nutrients
Author:
Recipe type: Soup/Stew
Ingredients
  • 1 pound lean ground turkey
  • 1 large green pepper, chopped
  • 1 large onion, chopped
  • 6 cloves of garlic, chopped
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • ¼ teaspoon cayenne pepper, or to taste
  • 1 16 ounce green enchilada sauce
  • ¼ cup water
  • 1 can pinto beans, rinsed
  • 1 can black beans, rinsed
Instructions
  1. Cook turkey, pepper, and onion in a large saucepan over medium heat, crumbling the meat with a spoon until the meat is browned.
  2. Add remaining seasonings and cook until fragrant, about 15 seconds.
  3. Stir in sauce and water; bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally until vegetables are tender.
  4. Add beans and cook until heated through.

I like to top mine with a dollop of plain Greek yogurt! It tones down the heat a little and adds some extra protein!

What is your favorite fall comfort food? Do you have a lighter, more nutritious version that you can use instead?

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