Turkey and Roasted Pepper Chili with Cilantro Lime Greek Yogurt
Today I couldn't be more excited to introduce Emmy, our newest contributor at Slender Kitchen. Emmy and I met through Instagram when I saw her amazing account @weightforit_ (seriously, head over there and follow her immediately!) Her feed was full of drool-worthy recipes full of healthy ingredients and delicious meal ideas. Imagine things like Chocolate Swirl Pumpkin Bars, Roasted Salmon with Peanut Soba Noodles, Shrimp Fajita Spaghetti Squash Boats. Plus for anyone who follows Weight Watchers, she always includes SP. Emmy will be sharing her recipes on Slender Kitchen and we can't wait for you to try her healthy creations.
A fall and winter staple for me will always be chili. I make this when I want to have something to quickly grab throughout the week that is hot and can satisfy my cravings.
My chili is simple and delicious, but really serves as a base because I dress it up with toppings or sides. Then all of a sudden, I’ve created different meals. I turn my chili into a breakfast by topping it with a fried egg and roasted sweet potatoes. Or, for lunch or dinner, I add my Greek Yogurt Cilantro Lime topping, crushed tortilla chips, cheese, and hot sauce! I love my chili because of the endless topping possibilities that make each bowl feel like a different meal! It’s the dish that keeps giving.
In terms of toppings, there are so many options. I usually add avocado and reduced fat shredded cheese. I also love micro-greens! This might be an Austin, TX thing, but they have so much flavor packed into them, I always throw them in. My favorite microgreens are basil, mustard, or arugula micro greens! Anything can be a topping (rice, eggs, Greek yogurt, tortilla chips, hot sauce, etc.) Just know the serving of chili alone is 217 calories/4 SP to start!
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Turkey and Roasted Pepper Chili with Cilantro Lime Greek Yogurt
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Ingredients
Ingredients
- 2 U poblano peppers
- 1 U jalapeno
- 4 U tomatillos, halved
- 6 U mini bell peppers
- 1 lb. 99% lean ground turkey
- 1 U onion, diced
- 2 U garlic cloves, minced
- 20 oz. canned diced tomatoes
- 14 oz. canned kidney beans
- 1/8 cup tomato paste
- 2 tsp cumin
- 3 tbsp. chili powder (more or less to taste)
- 1/4 tsp cayenne
- 1/4 tsp cinnamon
- 1/2 cup nonfat plain Greek yogurt
- 1/2 U lime (juice, add more to taste)
- 1/4 cup cilantro (more to taste)
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Instructions
(Hide Photos)Half the poblano peppers, jalapeño, tomatiilos, and mini sweet bell peppers. Spray and toss them in cooking spray, salt, pepper. Once coated, lay them in a single layer on a cookie sheet topped with a wire rack. This helps them crisp and char well. Roast them in a 400 degree oven until they are just soft and charred, about 10-12 minutes. When you take out roasted peppers from the oven you can opt to either chop them if you like chunky chili or throw them in a Cuisinart/ immersion blend if you prefer a more blended chili.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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