Hearty Santa Fe Chili for a Flat-Belly Diet
A hot bowl of Santa Fe Chili is perfect on a cold day. Keep this recipe on hand for a fast, easy and healthy weeknight meal. It freezes well, too, so you can easily enjoy it later.
Prep time: 5 minutes
Cook time: 15 minutes
Yield: 8 servings
1 teaspoon olive oil
1 sweet onion, peeled and diced
1 green bell pepper, seeded and diced
1 clove garlic, minced
1 pound extra-lean ground turkey breast
3 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon oregano
One 28-ounce can low-sodium canned diced tomatoes
16 ounces tomato sauce
One 15.5-ounce can no-salt-added yellow corn, drained
In a large soup pot, heat the olive oil over medium-high heat.
Sauté the onions, peppers, and garlic for about 5 minutes.
Add the ground turkey and cook until it’s no longer pink, about 6 minutes.
Stir in the chili powder, cumin, and oregano.
Add the remaining ingredients to the pot, and increase the heat to bring to a boil.
Remove from the heat and serve with your favorite toppings.
The fat and calories from added toppings can add up fast, so go light to keep them in check. Nonfat Greek yogurt tastes great in place of sour cream. Also, try chopped avocado and chives as toppers.
Per serving: Calories 157 (From Fat 19); Fat 2g (Saturated 0g); Cholesterol 33mg; Sodium 373mg; Carbohydrate 22g (Dietary Fiber 4g); Protein 17g.