This healthy white turkey chili recipe is amazing. It is with zucchini, green chiles and oregano. To keep the saturated fat low, you should use one pound of ground turkey and add whole-grain bulgur to boost the volume and fiber in this chili recipe. After all the ingredients are added to the pot, we like to slowly simmer our chili for close to an hour to develop the best flavor, but if you’re in a hurry, reduce the liquid by half and simmer for 20 to 25 minutes.
Cook Time: 40 mins / Additional Time: 50 mins / Total Time: 1 hr 30 mins / Servings: 4
INGREDIENTS:
- 2 tablespoons extra-virgin olive oil or canola oil
- 1 pound 93%-lean ground turkey
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 big zucchini, diced (about 3 1/2 cups)
- ½ cup bulgur
- 1 tablespoons dried oregano
- 1 tablespoons dried oregano
- ½ teaspoon ground coriander
- ½ teaspoon white pepper
- ¼ teaspoon salt
- 2 15-ounce cans no-salt-added white beans, rinsed
- 2 4-ounce cans green chiles, mild or hot
- 2 cups reduced-sodium chicken broth
COOKING INSTRUCTIONS:
- Heat oil in a Dutch oven over medium-high heat. Add ground turkey, onion and garlic. Cook, stirring and breaking up the meat with a wooden spoon, until the meat is no longer pink, 3 to 5 minutes.
- Add zucchini and cook, stirring occasionally, until the zucchini is starting to soften, 5 to 7 minutes.
- Add bulgur, oregano, cumin, coriander, white pepper and salt and cook, stirring, until aromatic, 30 seconds to 1 minute.
- Stir in white beans and chiles, then pour in broth; bring to a boil.
- Reduce heat to a simmer, partially cover the pot and cook, stirring occasionally, until the liquid is reduced and thickened and the bulgur is tender, about 50 minutes.
ENERGY VALUE PER SERVING:
Calorie content – 170 / Protein – 49 / Fats – 4.4 / Carbs – 13
– WW POINTS: 1
giga berozashvili
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