Turkey Chili with pita chips
I have the good fortune to work for a company that closes for two weeks over the holidays. My last day in the office was December 16th and I don't return until January 3rd. Try not to hate me. If it's any consolation I'm working from home for an hour or two each day - the ticket and travel business never takes a vacation.
When I'm working I have a huge salad for lunch that I make at my desk. I have a side of a low fat soup such as lentil or split pea. At home over the weekends I usually have a sandwich on a brioche roll. When I'm on vacation I like to change the usual routine so I won't be having salad every day. But I don't want all that bread from the sandwich either. So, I've had the radicchio roll ups and today I had turkey chili.
My friends Stephen and Marianne
aka Troy Montana and Tiffany Chatsworth in my tiny kitchen
Plus, I'm having dinner with my friends including Stephen and Marianne. We're going to Coppola's, an Italian joint in my neighborhood, so I'll be having plenty of carbs and don't need the bread this afternoon. (I'm thinking eggplant parmesan with a side of pasta.) True confessions: I heated up prepared turkey chili from Citarella's, but here's a good recipe to make your own:
- 1/2 teaspoon olive oil
- 1 cup bell peppers - chopped
- 1 cup onions - chopped
- 2 cloves garlic - minced
- 30 ounces dark red kidney beans, canned -- drained and washed
- 29 ounces crushed tomatoes
- 1 cup water
- 3 cups turkey white meat, skinless, cooked and cubed
- 1 tablespoon chili powder
- 1 teaspoon coriander
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 cup fat-free cheddar cheese, grated (optional for topping)
In a skillet, heat oil over low heat. Add bell peppers, onions, and garlic. Cook until tender.
Add beans, tomatoes, water, turkey, chili powder, coriander, red pepper flakes, and salt. Simmer 25 minutes.
Recipe makes eight servings.
- Calories: 243
- Fat: 2g
- Protein: 24g
- Carbohydrate: 30g
- Cholesterol 36mg
- Sodium: 884mg