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.
Read more at http://www.skinnytaste.com/turkey-chili-taco-soup/#HzyWGBYUD7YzTbHy.99