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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (491g) Recipe makes 4 servings The following items or measurements are not included below: 5/8 ounce taco seasoning 1 lemons, zest of |
||
| Calories 260 | ||
| Calories from Fat 46 | (17%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.2g | 7% | |
| Saturated Fat 0.7g | 3% | |
| Monounsaturated Fat 3.1g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 537mg | 22% | |
| Potassium 903mg | 25% | |
| Total Carbohydrate 44.2g | 14% | |
| Dietary Fiber 9.3g | 37% | |
| Sugars 9.9g | ||
| Protein 9.2g | 18% | |
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Yummy Veggie (Or Turkey) Chili
By: Maito
Nov 27, 2007
You can also add eggplant or zucchini, if you desire. I have even used buffalo in place of the turkey!
SERVES 4
Ingredients
Chili
- 1/2 lb ground turkey, very lean (optional)
- 1/2 (1 1/4 ounce) packet taco seasoning
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 1 red bell pepper, chopped
- 3 garlic cloves, minced
- 1 tablespoon cumin
- 2 teaspoons oregano
- 1 teaspoon fennel seed (optional)
- cayenne pepper (to taste)
- 1/2 cup red wine
- 1 (14 ounce) can kidney beans, rinsed and drained
- 1 (14 ounce) can diced tomatoes
- 1 1/2 cups frozen corn, defrosted
- 1 lemon, juice of
- 1 lemon, zest of (I use a microplaner)
Possible toppings
- nonfat plain yogurt or sour cream
- baked corn tortilla chips
- avocado
- cilantro
- blue cheese (for the adventurous!)
Directions
1
Cook meat and taco seasoning according to package directions.2
While meat is cooking, begin sauteing the vegetables. Start with the onions, then add the carrots, bell pepper, and garlic.3
After 5-10 minutes, add the cumin, oregano, fennel seeds, and cayenne pepper to taste. Then add the wine, beans, tomatoes, corn, meat, and lemon zest (if using).4
Simmer for about 15-20 minutes.5
Add lemon juice. Taste for proper seasoning, and serve with desired toppings.
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Browse similar recipes by category
- Course > Main Dish > Chili
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Vegetables > Carrots
- Main Ingredient > Vegetables > Peppers
- Main Ingredient > Meat > Poultry > Turkey
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Stove Top
- Dietary > Free of... > Egg-free
Featured Reviews for This Recipe
From: Hunkle
On Jan 5, 2009
I know this is supposed to be a red meat free recipe but I didn't have ground turkey. So, I used ground beef. A half pound of meat didn't seem to be enough so I added another half pound. To keep it moist I also added a half cup of beef bouillon. I'm glad I increased the amounts because my husband, 9YO son, and I gobbled it all up. This was good with cheddar cheese melted on top with tortilla chips to scoop and munch. Thanks for sharing Maito.
From: Gerry
On Aug 26, 2008
Have always maintained one cannot have too many Chili recipes - having enjoyed this version I now have added another to my cookbook. Delicious with the vegetables making for eye appeal. Used lean meat, added the optional fennel because I happen to love the flavor it imparts and went light on the lemon. Next time will double the recipe to assure some gets to the freezer! Thank you for sharing.
From: Kumquat the Cat's friend
On Apr 16, 2008
This was the lightest and brightest chili I ever tasted! It was mostly the lemon (I used both juice and zest) that made it that way, but the vegetables, wine and taco seasoning made this recipe too. I omitted the fennel seed because I had none and used small red beans instead of kidney beans. I omitted the ground turkey of course because BF and I are vegetarians. I topped with Italian flat leaf parsley (good substitute for cilantro which my BF isn't fond of) and grated cheddar cheese. My BF really appreciated this too. One of the best chili recipes I've ever tried, thanks Maito!
From: ~Jen~
On Feb 28, 2008
A very satisfying meal! It seemed like lots of spices and I wasn't sure about the large amount of lemon juice and wine, but it WORKS and the thin sauce is delicious, great for corn muffin-dunking. We used turkey breast with practically no fat and it tasted great after soaking up all the juices and spices. All we had in the house for red wines were the really good ones - don't know if that made a difference in the flavor but this was a nice excuse to open a bottle!
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