trainer-approved recipes

It’s football season!  If you’re entertaining for Superbowl Sunday or just looking for a simple winter supper that’s healthy and hearty, this chili is for you.  Canned baked beans and beef broth add richness to this turkey dish with fewer calories.  It’s my own concoction, tested on lots of chili fans and it’s always a winner.  My family prefers lentils to the traditional kidney beans but you may substitute whatever legumes you like.  For an extra boost, I eat mine with a scoop of plain yoghurt for that sour cream flavour without the fat.  It’s a one-bowl meal that tastes like a treat!

Yields 6 servings.

• 1 lb ground turkey
  

  I can't believe it's not beef!

• 2 cloves garlic
• 1 medium onion
• 1 bell pepper
• 1-2 carrots
• 2-3 stalks celery
• 1/2 zucchini
• 1/2 cup frozen corn kernels
• 2 tsp olive oil
• 1 can low-sodium beef broth
• 1 can lentils, rinsed
• 1 can baked beans in tomato sauce
• 1 can whole tomatoes
• 1 can tomato paste
• 3 tbsp chili powder
• 1 tbsp cumin
• 1 tbsp paprika
• 1 tsp dried oregano
• 1 tsp cayenne or more to taste
• 1/4 tsp cinnamon
• 2 dried bay leaves
• 1/2 cup fresh parsley, minced
• salt & pepper to taste
• yoghurt to garnish (optional)

1. Heat oil and brown turkey in large pot over medium-high heat.  2. Add garlic, onion and spices and saute 2-3 minutes.  3. Roughly chop and add remaining vegetables (except parsley), legumes and liquids and mix well.  4. Simmer on low 1-2 hours until desired consistency is reached.  5. Add parsely before serving and garnish with a dollop of yoghurt.

Nutrition Information: (per serving – no yoghurt)  385 calories; 8.6 g fat; 28.8 g protein; 48.1 g carbohydrate; 9.8 g fiber.