Turkey Jalapeño Chili

In our house, Sundays are spent around two things: family and food. With finals right around the corner, Michael and the girls spent the evening studying and finishing up papers. I spent some 'me' time in my favorite place, and made some Turkey Jalapeño Chili. We all took a break from our work, and a seat at the table to enjoy a bowl of this hearty dish.

I love this chili recipe because of how fast and easy it comes together. From start to finish, you can have a large pot of this chili ready in under 2 hours. If time permits,  I throw all the ingredients in a large pot and slow cook the soup for several hours. This allows the flavors to simmer a while longer, and fills the house with a spicy aroma.

Turkey Jalapeño Chili

Ingredients

• 1 lb. ground turkey, 93% lean
• 1 tbsp. olive oil
• 1 onion, chopped
• 2 bell peppers, red and yellow, chopped
• 2 garlic cloves, minced
• 1 jalapeño, chopped
• 2 (14.5 oz.) petite diced tomatoes
• 1 (15 oz.) can of each: black, kidney, and pinto beans
• 2 tbsp chili powder
• 1 tsp. salt
• 1 tsp. black pepper
• 1 tbsp. garlic powder
• 1 tbsp. paprika
• 1 tsp. low-sodium soy sauce
• 1 tbsp. teriyaki sauce
• 1.5 tbsp. barbecue sauce
• 1 C water

Directions

1. In a large pot, add olive oil, garlic, and onion over medium heat. Cook until tender, then add ground turkey.
2. Brown ground turkey, and season with salt, pepper, and garlic powder.
3. Once turkey is cooked, add the remaining ingredients: bell pepper, beans, tomatoes, jalapeño, seasonings, and water.
4. Combine all ingredients, and bring to a boil over hight heat. 
5. Reduce heat to low, simmer until thickened. 
6. Serve warm, top with plain Greek yogurt, chives, and reduced-fat cheese.

Serves 10, per serving: 223 kcal, 5g F, 28g C, 7g Fiber, 17g P.