Beef and Turkey Chili

As the days get colder, warm up with this great-tasting chili.

[quicklook-recipe prep_time=”20 min” cook_time=”60 min” serves=”6″ details=”” ]

For a chili with real beef flavor and less fat, use a combination of two parts beef to one part turkey. Then sauté the meat in its own juices. You don’t need added oil. While the vegetables are cooking, drain the meat to remove still more fat. Corn, kidney beans and other vegetables add fiber as well as vitamins. If you like your chili fiery hot, add 1 or 2 teaspoons more chili powder.

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 1 pound lean ground beef
  • 8 ounces lean ground turkey
  • 1 tablespoon olive or canola oil
  • 2 large onions, coarsely chopped
  • 3 cloves garlic, finely chopped
  • 3 sweet red or green peppers, coarsely chopped
  • 1 tablespoon chili powder or more to taste

[/ingredients-left]
[ingredients-right]

  • 1 teaspoon each ground cumin and coriander
  • 1 can (28 ounces) crushed tomatoes
  • Dash of hot red pepper sauce (optional)
  • 1/8 teaspoon pepper
  • 1 package (10 ounces) frozen corn kernels, thawed
  • 1 can (16 ounces) red kidney beans, drained and rinsed

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”1 hour, 20 minutes”]
[step-item number=”1″ image_url=”” title=”” ] Heat a Dutch oven over moderately high heat until hot. Add the beef and turkey and sauté, stirring frequently, about 7 minutes or until the meat has lost its pink color and has released its juices. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]Remove from the heat, and spoon the meat into a sieve set over a bowl. Allow all the fat to drain from the meat. It will take at least 10 minutes. [/step-item]

[step-item number=”3″ image_url=”” title=”” ]Meanwhile, in the Dutch oven, heat the oil over moderate heat. Add the onions and garlic and sauté 5 to 7 minutes or until softened and golden brown. [/step-item]

[step-item number=”4″ image_url=”” title=”” ]Stir in the sweet peppers, chili powder and spices and cook about 5 minutes longer or until the peppers are slightly soft. Return the meat to the pan. [/step-item]

[step-item number=”5″ image_url=”” title=”” ]Stir in the crushed tomatoes, hot red pepper sauce, if using, and pepper and bring to a boil. Partially cover and simmer, stirring occasionally, 20 to 30 minutes or until the sauce thickens. Stir in the corn kernels and kidney beans. Cover and cook about 5 minutes longer to heat through. [/step-item]

[/step-list-wrapper]

[nutrition-info calories=”340″ calories_fat=”” fat=”7g” sat_fat=”2g” choles=”68mg” sodium=”546mg” carbs=”37g” sugars=”” protein=”34g” fiber=”8g”]

    [/nutrition-info]

    Originally Published in Reader's Digest

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