Hey guys! Give a warm welcome to my talented friend Olivia from Primavera Kitchen who’s sharing her favorite chili recipe with y’all today for Chili Week! Thanks for being here today, Olivia!
Hello to the Whole and Heavenly Oven readers! I am so excited that my sweet blogger friend Sarah invited me to come over here and share a recipe with you all today! I’m Olivia from Primavera Kitchen where I share a variety of healthy recipes that are fast, simple, delicious and of course nutritious, without sacrificing flavor. I am a stronger believer that healthy foods can be as delicious as any other food.
Sarah’s idea for a chili-themed recipe week is so fun. Having a whole week of chili recipes is the perfect way to welcome fall!
One of my favorite comfort food is no doubt chili for three reasons: first, I am totally in love with spicy foods. Almost everything that I cook I season with different types of spices because I just think spices bring all recipes to another level. That’s why chili is so good. It’s all about spices… hum I love chili powder and ground cumin.
Second, it is a perfect dish if you live in a city that 6 months of the year is very cold.There’s nothing like a hot bowl of chili when the snow is blowing outside. Sounds like a wonderful idea no?
Third, as a good Brazilian girl I just looooove beans. For those of you who don’t know, beans are one of the most traditional foods in Brazil.
Chili can be very healthy if you use good ingredients. I always choose extra-lean ground turkey to make my recipe since I want my chili to be hearty, healthy and filling without being fattening.
Also another great way to add more nutritious value to this recipe is to include some veggies. I always like to use carrots and turnips. Carrots add a little bit of the sweetness and turnips contain fewer calories per serving than potatoes. They contain about 18 calories per cup of cubed turnip, compared with 59 for russet potatoes. Also they provide a good source of vitamin C.
A hearty chili made with veggies, ground turkey and beans can be the main dish for any meal.
I hope you all enjoy this delicious recipe.
Extra-Lean Turkey Chili with Carrots + Turnips
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Ingredients
- 1 tbsp olive oil
- 1 cup diced onions
- 2 garlic cloves minced
- 3 ⁄4 pound extra-lean ground turkey
- 1 cup red bell pepper seeded and chopped
- 1 ⁄2 cup diced celery
- 1 cup diced carrots
- 1 ⁄2 cup diced turnip
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 ⁄2 tsp ground coriander
- 1 ⁄2 tsp oregano
- 1 can 19 oz/ 540 ml diced tomatoes, undrained
- 1 can 19 oz/540 ml red kidney beans, drained and rinsed
- Salt and pepper
- 3 tbsp sour cream
- 2 tsp chopped cilantro
Instructions
- In a large pot, add olive oil and sauté onions until they are translucent. Add garlic
- and sauté for about thirty seconds or until you can smell garlic aroma. Add turkey
- and cook for 10 minutes or until the turkey is no longer pink.
- Add pepper, celery, carrots and turnip. Stir until combined. Add all the spices, the tomatoes and the beans and heat to a boil for a few minutes, stir constantly and then reduce heat to
- low.
- Cook on low heat for about 2 hours. Add salt and pepper for taste and adjust if necessary.
- Serve chili topped with sour cream and chopped cilantro, if desired.
Amber @ Dessert Now, Dinner Later! says
I love carrots and parsnips! Great idea to put them in chili!
Liz @ Tip Top Shape says
I’ve never met a chili I didn’t like! This one looks gooooooddddd!!
Sarah says
Olivia did an awesome job with this chili didn’t she?! 🙂
Natalie @ Tastes Lovely says
This chilli sounds delicious! And healthy too. The more veggies you can pack in to things the better : )
Sarah says
Totally agree, Nat! Olivia did awesomely with this chili. 😉
Olivia - Primavera Kitchen says
Sarah, thanks so much for inviting me. I am so happy you asked me to guest post! I had so much fun making this recipe 😉
Sarah says
Again, thank YOU for the awesome guest-post, Olivia! I totally can’t wait to try this chili recipe! 🙂
Cindy @ Pick Fresh Foods says
This looks like a delicious and hearty chili. I love cumin and chili powder too 😀
Medha @ Whisk & Shout says
That sour cream and cilantro on top are so pretty! Love it 🙂
Ashley | The Recipe Rebel says
Love all the extra veggies in this! So perfect for fall 🙂
Ashley | Spoonful of Flavor says
I’m pinning this recipe because it won’t be long before I have fresh carrots and turnips in my garden. I’m drooling over this already!
Kelly - Life Made Sweeter says
Yay for another fantastic looking chili – love all the veggies in here! Great recipe Olivia and Sarah, thanks for sharing 🙂
Sarah says
Olivia definitely did a fantastic job with this chili! 🙂
Gayle @ Pumpkin 'N Spice says
This chili looks amazing! What a great idea to use turkey in here, and to add in some carrots and turnips. Sounds like the perfect bowl of comfort food to me!
Kelly // The Pretty Bee: Cooking & Creating says
Olivia, this looks amazing! I would not have thought to put parsnips in chili, but it looks great! Great week, Sarah!
Sarah says
Olivia is a total genius with chili! 🙂 Thanks Kelly!
marcie says
This chili looks so healthy and delicious, and I love turnips! For so long I didn’t think I liked them, but have such a nice flavor and texture. 🙂
Shandra says
How would you suggest I do this recipe in a crockpot with dry beans? I’m gonna wing it but would still like your input.
Sarah says
Hi Shandra! I would recommend following steps 1-3 on the stove, then add everything else to the crockpot including 2 cups of dry beans and cover with enough water or chicken broth to cover the beans by 2 inches. Cook on HIGH temp 5-6 hours or on LOW 10-12 hours.
MacKenzie says
This looks amazing. What size of pot did you use for this? Would a 5 quart be okay?
Sarah says
A 5 quart pot will work fine for this recipe!