Turkey Chili
Try our delicious MIND Diet recipe for turkey chili! This blog post will guide you step-by-step through the process of creating a flavorful and nutritious chili that perfectly aligns with the principles of the MIND Diet. Packed with brain-healthy ingredients, including lean turkey, colorful vegetables, and fragrant spices, this recipe is not only delicious but also supports cognitive function. Discover how easy it is to incorporate the MIND Diet into your meals with this satisfying turkey chili recipe.
Lifestyle Tips From The Chef
Chili is an American classic. Although it varies regionally, one thing we can agree on is that it is delicious, relatively easy to make, and oh so comforting. For those of us who live in colder climates, it is a staple. This version uses ground turkey, green chiles, and yellow squash to lighten up the ingredients but still provides the classic chili taste and texture. My family loves it served over whole-wheat penne or fusilli. I like to top it with a sprinkle of high-quality cheddar cheese. Whatever you choose, this will become a go-to family favorite.
Lifestyle Tips From The Dietitian
What a wonderful way to celebrate a shift in seasons with this comfort-food inspired dish packed with brain boosting nutrients. This not-so-boring way to fit in poultry reminds us how easy it can be to plan ahead for healthy and delicious meals. Double this recipe and store half in the freezer for a future no-fuss meal. Packed with lean protein, plenty of veggies, and healthy carbs, I love to dress up this dish with a dollop of plain Greek yogurt and a twist of lime.
Turkey Chili Ingredients
S E R V E S 7
S E R V I N G S I Z E ~ 2 cups
P R E P T I M E 60 min
M I N D P O I N T S: 1.5 OV, 0.5 Poul, 0.5 Bn
• 1 tablespoon extra-virgin olive oil
• 1 pound ground turkey
• 1 tablespoon dried oregano
• 1 tablespoon ground cumin
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1⁄4 teaspoon salt
• 2 garlic cloves, chopped
• 1 small yellow onion, finely chopped
• 2 cups diced yellow squash or zucchini (or corn)
• 2 (15-ounce) cans fire-roasted tomatoes
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can pinto beans, drained and rinsed
• 1 (4-ounce) can green chiles (mild or hot), drained
• 1 cup low-sodium chicken broth, plus 1 cup water
Optional Fall Addition: 1/2 cup pureed pumpkin
Directions:
1. Heat the oil in a large, heavy-bottomed pot over medium heat. Add the turkey and cook until lightly browned and mostly cooked through, 4 to 7 minutes.
2. Add the oregano, cumin, chili powder, garlic powder, onion powder, and salt. Stir to coat the turkey and cook for another 2 minutes. Transfer the turkey to a bowl.
3. Add the onion and squash to the pot and cook for 3 to 5 minutes, until slightly tender and lightly browned. Return the turkey to the pot, along with the fire-roasted tomatoes with their juices, black beans, pinto beans, chiles, and broth (and optional pumpkin). Mix well. Turn the heat down to medium-low and cook at a gentle simmer for 20 minutes.
