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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- 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
- 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
- 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.