Happy Monday! Each week, I am going to try and spotlight a new healthy recipe, and write about how it turned out. Since I’m new to cooking (but seriously love it!) this will be a fun little adventure to document.
One night last week for dinner, I made Skinny Taste’s “Turkey Chili Taco Soup.” Like all Skinny Taste recipe’s I’ve tried so far, this one was a winner. So delicious, yummy, and healthy — I had leftovers for days.
The recipe is below. While the chili is tasty as is, it’s a little mild in terms of spice — so if you like things a little extra spicy, I would add some cayenne to the mix. It also only takes about 30 minutes to make, which is a win in my book.
- cooking spray
- 1.3 lbs 99% lean ground turkey
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 10 oz can rotel tomatoes with green chilies
- 15 oz canned or frozen corn, drained
- 15 oz no salt added kidney beans, drained
- 8 oz tomato sauce
- 16 oz fat free refried beans
- 1 packet low-sodium taco seasoning
- 2 1/2 cups less-sodium chicken broth
- Spray a large pot with cooking spray then brown the turkey over medium heat, breaking up with a wooden spoon as it cooks. When cooked through, add the onions and pepper and cook 2-3 minutes. Add tomatoes, corn, beans, tomato sauce, re-fried beans, taco seasoning and chicken broth. Bring to a boil, cover and simmer about 10-15 minutes.
- Serve with your favorite toppings such as low fat sour cream, jalapeños, reduced fat cheese, chopped scallions, onions, or chopped fresh cilantro. Freeze leftovers in individual portions for future meals.