Firehouse Turkey Chili

Firehouse Turkey Chili

Adapted From Shape Magazine

Ingredients:

-1 tablespoon olive oil
-1 large clove garlic, smashed (I used 2 large cloves of garlic)
-1/2 cup chopped scallions (green onions)
-1/2 pound ground turkey (I used 1 pound of ground Turkey)
-2 tablespoons chili powder(I used only 1 Tablespoon and it was just perfect for our families taste)
-1 large can (28 ounces) crushed tomatoes
-(I also added one small can of V-8 juice for extra liquid)
-1 can (15 ounces) kidney beans, rinsed and drained (I used Organic canned Kidney Beans)
-1 medium red bell pepper, diced
-1 cup carrot, diced
-1/2 teaspoon brown sugar ( I put in 1/4 cup to make the chili not so hot)
-salt to taste

Directions:

*In a large saucepan heat oil over medium-high heat until hot but not smoking. Toss in garlic and all but 2 tablespoons of the scallions and cook, stirring frequently, for 1 minute.

*Add turkey and continue to cook, breaking up meat with a wooden spoon, until browned, about 2 to 3 minutes. Stir in chili powder and cook for 1 more minute. Add tomatoes, kidney beans, bell pepper, carrot, brown sugar, and salt to taste. Bring to a boil over high heat.

*Reduce heat to low, cover, and simmer for 15 minutes. Divide among 4 bowls and garnish with the remaining 2 tablespoons of scallions. Top with nonfat sour cream if desired. (I also served the Chili with Organic Corn Tortilla Chips, Kirkland brand from Costco)

Serves: 4

Prep Time: 10 minutes

Cook Time: 23 minutes

Nutrition Score per serving: 1 cup: 268 calories, 9 g fat (27% calories), 2 g saturated fat, 40 g carbs, 17 g protein, 11 g fiber, 106 mg calcium, 6 mg iron, 789 mg sodium