Low Carb Albuquerque Turkey White Chili Recipe 425 Food

LOW CARB ALBUQUERQUE TURKEY WHITE CHILI RECIPE - (4.2/5)

Low Carb Albuquerque Turkey White Chili Recipe - (4.2/5) image

Provided by aerin8

Number Of Ingredients 15

Ingredients

1 lb ground turkey
1 qt turkey broth (may substitute chicken)
1 tsp cumin seed (comino)
1 yellow bell pepper
1 green bell pepper
1 zucchini
1 tbsp mild oil
4 oz diced green chili peppers
1 tbsp lime juice
1 tsp minced garlic
1 tsp green chili powder (optional)
1/2 tsp onion powder
1/2 tsp sea salt
3 oz cream cheese
1/2 cup half and half

Steps:

Place turkey into a soup pot or Dutch oven.Cover with broth and add comino seeds. Cover and simmer for 30 minutes. While that is cooking, dice the onion, peppers and zucchini. Heat oil in a large skillet. Saute the vegetables until onions are transparent. Remove from heat. When simmering time is up, use a potato masher to break turkey into crumbles. (if you started with frozen turkey, the very center may still be uncooked. Don't worry, it will finish cooking in the remaining simmering time.) Add the sauteed vegetables, chilies, lime juice, garlic, chili powder and salt. Simmer for 15 minutes more. Cut the cream cheese into cubes and add it to the soup pot. Let the soup stand, covered but without heat, for 5 minutes. Stir the melted cream cheese into the soup. Stir in the half and half. Adjust salt to taste. Serves 6 -- 263 calories 17 g fat 21 g protein 6.6 carbs

TURKEY CHILI (HIGH FIBER, LOW-CALORIE AND LOW-FAT)

Turkey Chili (High Fiber, Low-Calorie and Low-Fat) image

After an evening of Recipe#248921 and Recipe#23385, I felt like I needed to unclog my arteries a bit and came up with this delicious recipe for chili. I know the ingredients sound like an odd combination, but it is delicious and healthy for you. You can make this big batch and freeze some for later.

Provided by dawnie2u

Categories Poultry

Time 1h20m

Yield 22 cups, 22 serving(s)

Number Of Ingredients 14

Ingredients

1 lb 93% ground turkey, browned and drained
1 large onion, chopped
3 stalks celery, chopped
1 cup uncooked pearl barley
1 cup uncooked lentils
3 3/4 ounces taco seasoning mix
3 garlic cloves, minced
16 ounces black beans, canned, drained
16 ounces kidney beans, canned, drained
1 large yellow squash, chopped
1 large zucchini, chopped
28 ounces diced tomatoes
8 cups water (or more)
1 bunch cilantro, chopped

Steps:

Brown the ground turkey and drain. Add the taco seasonings, garlic salt and stir until spices are fragrant.
Add celery and onions and cook until they are softened.
Add the remaining ingredients and bring to a boil then turn down to a simmer.
Cook until the lentils and barley are tender, about an hour or so.
You may want to add more water so that the chili is the consistency you like.
This freezes very well.
One serving is 1 cup.

Nutrition Facts : Calories 135.1, Fat 2.1, SaturatedFat 0.5, Cholesterol 14.2, Sodium 476.1, Carbohydrate 21.4, Fiber 6.4, Sugar 3.6, Protein 9

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