Nancy Lopez's Turkey "Chili Magic" recipe
Chili is a great one-dish meal. Add a fresh green salad with dark, leafy greens, shredded carrots and cucumbers, and you have a quick and easy healthy meal.
Turkey Chili
1 tablespoon olive oil
1 cup sweet onion, chopped
1 tablespoon minced garlic
¼ cup chopped yellow bell pepper
1 pound ground turkey
1 28-ounce can crushed Muir Glen organic tomatoes, undrained
1 16-ounce can red kidney beans, drained and rinsed
1 tablespoon chili powder
1 tablespoon sugar
2 cups low-sodium chicken stock
½ teaspoon garlic powder
1 teaspoon Tabasco Sauce
1½ teaspoons sea salt
1 teaspoon dried basil
½ teaspoon dried oregano
1. In a large skillet, sauté onions, bell pepper and garlic in olive oil over medium heat
until onions are translucent. Add ground turkey and cook until browned.
2. Add remaining ingredients and stir to combine. Reduce heat to low and simmer
one hour, stirring occasionally.
Makes 5 (1-cup servings), each containing approximately:
280 calories, 28 gm. carbohydrate, 4 gm. fat, 73 mg. cholesterol, 34 gm. protein,
398 mg. sodium, 9 gm. fiber
This Turkey Chili recipe from Nancy Lopez is a great way to incorporate more beans into your eating plan. Beans are low in fat, contain no cholesterol, and are a good source of protein, folate, potassium, iron and magnesium.
Canyon Ranch Corporate Chef Scott Uehlein took Nancy's family favorite and modified it to make it a more healthy, fresh and flavorful experience.
Here's how:
Substituting canned organic Muir Glen tomatoes and canned Eden organic kidney beans for canned tomato soup and regular beans, cut sodium content in half! It also helped lower carbs a bit.
Increasing the healthy fat content from 2 to 4 grams by slightly increasing the amount of olive oil.
Adding fresh yellow bell peppers increases the vegetable content and rounds out the flavor profile.
Look for more healthy makeovers of LPGA player recipes by Canyon Ranch in this summer's release of a combined LPGA/Canyon Ranch collection of newly healthy favorites.