Turkey Chili
Turkey Chili - Delicious, hearty and easy to make
Healthy, because
Even smarter
Nutritional values
This recipe is an excellent source of fiber and protein! Additionally, the tomatoes are a great source of vitamin C, which is important for a healthy immune system and for the body's cells in fighting off free radicals. This dish is just as delicious as the classic chili con carne but much lower in fat.
The spicy turkey chili is perfect for a party buffet. Just increase the recipe accordingly.
(Percentage of daily recommendation)
| Calorie | 448 cal. | (21 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 34.8 mg | (290 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 26 μg | (58 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 1,092 mg | (27 %) | ||
| Calcium | 125 mg | (13 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 381 mg | |||
| Cholesterol | 120 mg |
Ingredients
- Ingredients
- 1 onion
- 1 garlic clove
- 1 red chili pepper
- 2 Tbsps vegetable oil
- 14 ozs Ground turkey
- salt
- 8 ozs chickpeas (drained, canned)
- ¾ cup Chicken broth
- 14 ozs chunky Tomatoes (canned)
- 1 bunch cilantro
- 1 pinch Cumin
Kitchen utensils
Preparation steps
Peel onion and garlic, chop finely. Rinse chile pepper, cut in half lengthwise, remove seeds and dice into thin rings.
Heat oil in a pot. Add onion, garlic and chile pepper and saute for about 2 minutes. Season with salt. Add ground turkey and cook over high heat for 3 minutes, stirring occasionally.
Rinse and drain chickpeas in a sieve.
Add stock, tomatoes, chickpeas and ground turkey to pot and cook over medium heat. Cover and let simmer for 5 minutes.
Rinse cilantro, pat dry, pluck leaves and chop coarsely.
Season chili with salt and cumin seeds to taste, ladle into bowls and sprinkle with cilantro. Serve with pita bread and low-fat yogurt, if desired.
