Last night I made the most delicious (and healthy) White Bean Turkey Chili. I've been working on cooking up low-fat meals full of veggies and whole grains with the occasional addition of lean protein and salmon. I have been trying out new recipes and really relying on fresh produce and lots of herbs and spices for flavor. It's been one delicious adventure.
This White Bean Turkey Chili was seriously fantastic. I slightly adapted/halved
this recipe from one of my favorite
food blogs for healthy recipes. I topped the finished chili with a sprinkling of fat free cheddar cheese and chopped cilantro. The fresh cilantro really took this chili to a whole new level, giving it such a bright, complex flavor. This is a great way to enjoy comfort food without weighing yourself down. Of course, if you aren't concerned about calories/fat, you could use reduced or full fat sour cream and cheese.
White Bean Turkey Chili
adapted from
Gina's Weight Watcher Recipes
serves 4-6
1 tablespoon olive oil
1 small onion (or 1/2 of a large onion)
3 cloves of garlic
1 lb. ground turkey breast
1 teaspoon chili powder, or more to your taste
1 bay leaf
1 tablespoon cumin
1 teaspoon oregano
1 teaspoon red pepper flacks, or more to your taste
2 (16 oz.) cans of cannellini beans, drained and rinsed
1 1/2 cups fat free chicken broth
1/4 cup fat free sour cream
salt and pepper, to taste
Heat a large heavy bottomed pot over medium heat. When hot, add olive oil followed by the onions and garlic; saute about 5 minutes or until onions begin to turn translucent. Add ground turkey and cook, breaking up the meat, until white, about 5 minutes. Add salt, pepper, chili powder, cumin, oregano, and red pepper flakes; cook for 2 minutes. Add beans and broth and cook uncovered about 10 minutes.
Lower the heat and cover. Simmer about 45 minutes, mixing occasionally. Add sour cream and cook 5 more minutes. Adjust seasonings and salt to taste.
Top with fresh cilantro, fat free cheddar cheese, and fat free sour cream, if desired.
Enjoy!
I created this new cameo necklace a couple of days ago. I just love long and bold cameo necklaces. They feel so retro and whimsical. I'm working on several similar designs with floral and woodland cameos for spring. I'll be taking this beauty to Street Scene in Lexington in a couple weeks when I restock my designs.
Today's lunch consisted of left over White Bean Turkey Chili with a Black Bean and Guacamole Burrito. I made the burritos for dinner last night and they were seriously the best burritos I've ever eaten (even better than Qdoba--though, admittedly, I am partial to their nachos). I filled whole wheat tortillas with cilantro lime brown rice, homemade guacamole, and a mixture of red onion, garlic, japaleno, tomato, corn, black beans and lots of spices. I topped them off with a sprinkle of fat free cheddar cheese and browned them in a cast iron pan. So good! And I'm officially addicted to homemade guacamole. It had such a bright, fresh flavor. I'll be making these burritos again soon, for sure!
Last night I made the most delicious (and healthy) White Bean Turkey Chili. I've been working on cooking up low-fat meals full of veggies and whole grains with the occasional addition of lean protein and salmon. I have been trying out new recipes and really relying on fresh produce and lots of herbs and spices for flavor. It's been one delicious adventure.
