Lean ground turkey breast keeps this quick chili light while also providing plenty of rib-sticking protein. For a spicier version, leave the seeds in the poblano, or add in a jalapeno pepper.
The perfect balance of fat, carbs and protein make this recipe an optimal lunch you can make at the beginning of the week and reheat at lunch time.
Active time: 25 minutes Total time: 37 minutes
Easy Turkey and White Bean Chili Ingredients Directions Heat a Dutch oven over medium-high heat. Add oil to the pan and swirl to coat. Add onion and poblano; saute until almost tender, 6–7 minutes. Add garlic; saute 1 minute. Stir in chili powder, cumin and turkey; cook until turkey is done, stirring to crumble, about 4 minutes. In a small bowl, mash 1 cup of beans with a fork. Add mashed beans, whole beans, chicken stock and salt to the pan. Bring mixture to a boil; reduce heat, and simmer, partially covered, for 10 minutes. Ladle chili into bowls; top with sour cream, green onions and cilantro. Serves: 6 | Serving Size: 1 1/3 cups chili, 1 1/2 tablespoons sour cream and 1 tablespoon each green onions and cilantro Nutrition (per serving): Calories: 311; Total Fat: 8g; Saturated Fat: 2g; Monounsaturated Fat: 4g; Cholesterol: 53mg; Sodium: 483mg; Carbohydrate: 33g; Dietary Fiber: 11g; Sugar: 3g; Protein 32g Nutrition Bonus: Potassium: 768mg; Iron: 17%; Vitamin A: 26%; Vitamin C: 25%; Calcium: 26%
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