Serves 8
406 cal · 50 min
Brilliant Chili Topped with Walnuts
Recipe GLPR9797e1200bcc73
A hearty, nutrient-rich chili made with lean ground turkey, kidney beans, and fresh vegetables, finished with a savory blend of cumin and chili powder. Topped with toasted walnuts for a satisfying crunch and nutty flavor, this one-pot dish is both comforting and wholesome.
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Ingredients
2 tablespoons extra virgin olive oil
1 medium-large onion, chopped
1 large carrot, sliced
1/4 teaspoon salt
2 teaspoons ground cumin
2 tablespoons chili powder
1 pound ground turkey breast (85% lean)
1 small red or yellow bell pepper, minced
2 cans (16 ounces each) low sodium red kidney beans, rinsed and drained
2 cans (14.5 ounces each) no salt added chopped tomatoes
1 1/2 cups lightly toasted walnuts, chopped
2 tablespoons chopped fresh flat-leaf parsley (optional)
Directions
Wash your hands thoroughly with soap and warm water before beginning.
Heat the extra virgin olive oil in a large, deep pot or Dutch oven over medium-high heat.
Add the chopped onion and sauté for 4-5 minutes, stirring occasionally, until the onion becomes translucent and softened.
Stir in the sliced carrot, salt, ground cumin, and chili powder. Continue cooking for 2-3 minutes, stirring frequently, until the spices become fragrant and lightly toasted.
Add the ground turkey breast to the pot, breaking it up with a spoon as it cooks. Mix in the minced bell pepper and cook for 8-10 minutes, stirring occasionally, until the turkey is completely cooked through and no longer pink. The meat should be white and opaque throughout.
Pour in the rinsed and drained red kidney beans and the canned tomatoes with their juices. Stir gently to combine, being careful not to break the beans apart.
Increase the heat and bring the chili to a boil, then reduce the heat to medium-low. Place a partial lid on the pot and simmer for 20 minutes, stirring occasionally, to allow the flavors to meld and the chili to thicken slightly.
Ladle the chili into serving bowls. Top each portion with a generous handful of the chopped toasted walnuts and a sprinkle of fresh parsley if desired. Serve hot.
