Your typical chili gets a spicy makeover in this healthy and hearty dish.
- 1/4 c. olive oil
- 1 1/4 lb. ground turkey (93% lean)
- coarse salt and pepper
- 1 onion, chopped
- 2 bell peppers (1 red, 1 green), chopped
- 1 canned chipotle pepper in adobo sauce, chopped, using 1 tbsp. sauce
- 1/2 tsp. ground coriander
- 1/2 tsp. ground cumin
- 1 (28-oz) can crushed fire-roasted tomatoes
- 2 (14.5-oz) cans pinto beans, rinsed and drained
- 1 1/2 c. low-sodium chicken stock
- 4 c. chopped curly kale, stems removed
- 2 cloves garlic, chopped
- Heat 2 tbsp. oil in a large saucepan over medium-high heat. Season turkey with 1/4 tsp. each salt and pepper. Cook until browned, 8 to 10 min. Set aside with a slotted spoon.
- Heat remaining 2 tbsp. oil in same pan over medium heat. Cook onion and garlic until onion is tender, about 5 min. Add bell peppers and cook until softened, about 5 min. Add chipotle, adobo sauce, coriander, and cumin, and cook until fragrant, about 1 min.
- Stir in tomatoes, beans, stock, and turkey and bring to a boil. Reduce heat to low. Simmer until flavors meld, about 30 min.
- Stir in kale, letting it wilt. Season with pepper to taste.
Each serving 429 cal, 19 g fat (3 g saturated), 30 g protein, 40 g carb, 10 g sugar, 5 g fiber, 749 mg sodium, 70 mg cholesterol.
This story originally appeared in the January/February 2015 issue of Dr. Oz The Good Life.