Brilliant Chili Topped with Walnuts
Advertisement
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 onion, medium-large, chopped
- 1 carrot, large, sliced
- 1/4 teaspoon salt
- 2 teaspoons cumin
- 2 tablespoons chili powder
- 1 pound turkey breast, 85% lean, ground
- 1 bell pepper, small, red or yellow, minced
- 2 cans (16-ounce) red kidney beans, rinsed, drained
- 2 cans (14.5-ounce) tomatoes, chopped or crushed
- 1 1/2 cups walnuts, lightly toasted, chopped
- parsley, flat leaf, chopped (optional)
Instructions
- Wash hands with soap and water.
- Heat olive oil in large, deep pan. Add onion and sauté over medium heat until translucent. Add carrots, salt, and spices; sauté until spices are toasted. Crumble in the ground turkey breast, and sprinkle in the minced bell pepper and cook until the turkey breast is cooked through and becomes white and opaque.
- Add the beans and tomatoes, and stir gently so as not to break the beans. Bring to a boil then lower heat and cook, partly covered, over medium-low heat for another 20 minutes.
- Serve hot, topped with a sprinkling of walnuts and parsley.
Nutrition
| Calories | 403 |
|---|---|
| Protein | 21 g |
| Total Fat | 26 g |
| Saturated Fat | 4 g |
| Cholesterol | 41 mg |
| Sodium | 479 mg |
| Carbohydrates | 27 g |
| Dietary Fiber | 10 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Created by the California Walnut Commission, a member of the MyPlate National Strategic Partnership Program