Low-Fat Turkey Chili

I’m making this excellent chili for dinner tonight. It’s a smart way to use leftover turkey at this time of year: Easy, low-fat, and economical.

 

Low-Fat Turkey Chili. 

For more recipes using leftover turkey, see One Click: Turkey.

Low-Fat Turkey Chili:

2 tbsp. (25 mL) canola oil

1 large or 2 medium onions, chopped

2 cloves garlic, minced

1 c. (250 mL) chopped celery

1 green bell pepper (“capsicum”), diced

2 tbsp. (15 mL) chili powder

1-½ tsp. 7.5 mL) cumin

1 tsp. (5 mL) dried oregano 

1 tsp. (5 mL) dried basil

¼-to-½ tsp. (1.25-to-2.5 mL) hot pepper flakes (“chili flakes”)

4-to-5 c. (1 L-to-1.25 L) chunked turkey

3-½ c. (875 mL) fresh, chopped tomatoes with juice (or one 28-oz. {796 mL} can diced tomatoes)

Two 13-oz. cans (398 mL each) tomato sauce (see Further Note)

6 oz. (175 mL) water

One 19-oz. (540 mL) can red kidney beans, rinsed and drained

One 19-oz. (540 mL) can chick peas (“garbanzo beans”), drained

Salt, to taste

In large, heavy, deep skillet or pot, warm oil over medium heat. Add onions and garlic, cooking until soft and onions are translucent, 3-to-5 min. Stir in celery, green bell pepper, chili powder, cumin, oregano, basil, and hot pepper flakes, and turkey, cooking until heated through, about 1 min. Add tomatoes, tomato sauce, water, kidney beans, and chick peas, bringing just to the boil. Reduce heat, cover, and simmer about 30 min., stirring often. Season to taste. Serves six.

Further Note: If using canned tomatoes, use one can tomato sauce rather than two.

Oil, onions, and garlic. Mmmm … The fragrance!

Add chopped celery ...

Chopped bell peppers ...

Chili powder and other spices …

And plenty of turkey.

Stir in saucepan.

Add tomatoes (and tomato sauce, if needed) ...

With kidney beans and chickpeas.