Servings: 4

Calories: 297 per serving

Protein: 31g per serving

Fiber: 7g per serving

 

  • 1 lb. 95% lean ground beef (or ground white meat chicken or turkey for a healthier option)
  • 1 medium onion(chopped)
  • 1 medium green bell pepper(chopped)
  • 1 medium jalapeño (optional, only if you like spicy chili), chopped
  • 4 cloves minced, fresh garlic or 2 tsp. jarred, minced garlic
  • 1 Tbsp. chili powder
  • 1 Tbsp. ground cumin
  • 1/2 tsp. ground coriander
  • 5 oz. canned, no-salt-added or low-sodium pinto or kidney beans, rinsed, drained
  • 5 oz. canned, no-salt-added, or, low-sodium, diced tomatoes(undrained)
  • 3/4 cup jarred salsa (lowest sodium available)
  1. Spray large saucepan with cooking spray. Cook beef and onion over medium-high heat for 5-7 minutes, stirring constantly to break up beef. Transfer to colander and rinse with water to drain excess fat. Return beef to pan.
  2. Stir in bell pepper, garlic, chili powder, and cumin, and cook for 5 minutes, stirring occasionally.
  3. Add remaining ingredients and bring to a boil. Reduce to simmer, cover and cook for 20 minutes.
  4. Optional – serve topped with low-fat grated cheese, a dollop of fat-free sour cream, sliced avocado, snipped cilantro or chopped green onions.

Quick Tips

Tip: If you want 5-alarm chili, add 1 teaspoon cayenne pepper

Do you want YOUR recipe in the next newsletter issue? Drop off a copy of your favorite recipe at the front desk or send it in an email to receptionist@turningpointpt.com. Maybe your recipe will be featured in the newsletter.


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