Here, the warming flavors come straight from the Southwest: chili powder, cinnamon, and clove. To lighten things up, I make my chili with turkey and beans instead of all beef. Click here for more of Giada’s healthy favorites.
California Turkey Chili
- ¼ cup extra-virgin olive oil
- 2 large fresh poblano chiles, seeded and diced
- 1 large onion, chopped
- 1 stalk celery, chopped
- 4 large cloves garlic, smashed and chopped
- 1½ lb ground dark turkey meat
- 1 Tbsp flour
- ¼ cup tomato paste
- 3 Tbsp chili powder
- 1 Tbsp ground cumin
- 1 tsp dried oregano, crushed
- ½ tsp cinnamon
- ⅛ tsp ground cloves
- 2 packed tsp dark brown sugar
- Kosher salt and freshly ground pepper
- 3 cups low-sodium chicken broth
- 1 (15-oz) can cannellini beans, drained and rinsed
Heat oil over medium-high heat in a large, heavy pot or Dutch oven. Add poblanos, onion, celery, and garlic. Sauté until vegetables soften, 5 to 6 minutes.
Add turkey and sauté, breaking up the meat with back of a spoon, until no longer pink, about 7 minutes. Sprinkle flour over meat and stir to blend. Add tomato paste, chili powder, cumin, oregano, cinnamon, cloves, brown sugar, 1 tsp salt, and ½ tsp pepper. Cook, stirring, 1 to 2 minutes.
Add broth and beans. Bring to a simmer. Reduce heat to medium-low and simmer, stirring often, until flavors blend and chili thickens, 20 to 30 minutes. Spoon chili into bowls and serve.
Reprinted from Giada’s Feel Good Food. Copyright (C) 2013 by Giada De Laurentiis. Published by Clarkson Potter, a division of Random House LLC.
Serves 6. Per serving: 419 cal, 22g carbs, 28g protein, 26g fat, 90mg chol, 521mg sodium, 7g fiber