By the Editors
If you are heading to Tahoe this weekend to enjoy all of the snow, you may want to bring with you this great and healthy recipe for chili. This recipe comes from fellow editor Julie Soderlund from an American Heart Association recipe book.
Its a great way to enjoy a great meal and save the calories for a big glass of red wine. Enjoy!!
Serves 5; 1 1/2 cups per serving
Approximately 330 Calories/Serving
Vegetable or olive oil
1 pound of lean ground turkey
1 large onion, chopped
15-oz can pinto beans, undrained
15-oz can kidney beans, undrained
*note: you can substitute alternative bean varieties 15-oz can of diced tomatoes, undrained
1 tablespoon snipped fresh cilantro
2 teaspoons chili powder, or to taste (I use much more)
1 teaspoon dry mustard
1/2 tablespoon cumin
1/2 teaspoon all purpose seasoning
1/4 teaspoon salt
1/2 teaspoon red hot pepper sauce, or to taste (I use much more)
3 medium ribs of celery, cut into 1/4-inch slices
1/4 cup sour cream (fat free or low fat)
1/4 cup plus 2 tablespoons shredded cheese (low fat)
1/4 cup chopped green onions
1 1/2 tablespoons snipped fresh cilantro
In a Dutch oven, cook the ground turkey until brown, remove from heat, drain and set aside. Clean the Dutch oven and re-heat on medium-high heat. Coat the heated pan with either vegetable or olive oil. Cook the onion for about
5 minutes or until golden brown.
Stir in the remaining ingredients, including the turkey, but hold the celery aside. Increase the heat and bring to a boil. Reduce the heat and simmer, partially covered for 15 minutes. Stir in the celery. Simmer for another 5 minutes (the celery should remain crisp).
Serve and enjoy!