ExcelMale
Menu
Home
What's new
Latest activity
Forums
New posts
Search forums
What's new
New posts
Latest activity
Videos
Lab Tests
Doctor Finder
Buy Books
About Us
Men’s Health Coaching
Log in
Register
What's new
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Navigation
Install the app
Install
More options
Contact us
Close Menu
Forums
General Health & Fitness
Nutrition and Supplements
Hearty turkey chili-Make a double recipe
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="Dave Barry" data-source="post: 5511" data-attributes="member: 117"><p><strong>Dietitian's tip:</strong> This chili uses roasted vegetables and turkey meat instead of ground beef for a full, hearty flavor. </p><p> <strong>Serves 8</strong></p><p> <strong>Ingredients</strong></p><p> 2 cups chopped zucchini</p><p>1 teaspoon olive oil</p><p>1 cup chopped onion</p><p>2 cups chopped celery</p><p>1 cup chopped bell peppers</p><p>2 teaspoons chopped fresh garlic</p><p>1 pound chopped cooked turkey</p><p>1 1/2 tablespoons chili powder</p><p>1 teaspoon cumin seed</p><p>2 cups diced canned tomatoes, no-salt-added variety</p><p>4 cups canned kidney beans, rinsed and drained</p><p>2 cups low-sodium vegetable broth</p><p>1 teaspoon brown sugar </p><p> <strong>Directions</strong></p><p> Preheat the oven to 475 F. </p><p> Spray a glass baking dish with cooking spray. Arrange the zucchini in a single layer in the baking dish. Roast for 8 to 10 minutes until slightly tender and lightly browned. </p><p> While the zucchini is roasting, add the oil and chopped onions to a dutch oven or soup pot. Saute over low heat until the onions are browned. Add the celery and peppers and continue to saute. Add garlic, turkey, chili powder and cumin seed. Cover and simmer for about 5 minutes. Stir in the tomatoes, kidney beans, vegetable broth, brown sugar and the roasted zucchini. Cover and simmer for 15 minutes. </p><p> Ladle into warmed individual bowls. Serve immediately. </p><p> <strong>Nutritional analysis per serving</strong></p><p> <table class='post-table class: MsoNormalTable' style='width: 100%'><tr><td ><p> [TD="colspan: 4"] Serving size: About 1.5 cups <br /> [/TD]<br /> </p></td></tr><tr><td ><p> [TD="width: 35%"] Calories<br /> [/TD]<br /> </p></td><td ><p> 277<br /> </p></td><td ><p> [TD="width: 35%"] Sodium<br /> [/TD]<br /> </p></td><td ><p> 315 mg<br /> </p></td></tr><tr><td ><p> [TD="width: 35%"] Total fat<br /> [/TD]<br /> </p></td><td ><p> 5 g<br /> </p></td><td ><p> [TD="width: 35%"] Total carbohydrate<br /> [/TD]<br /> </p></td><td ><p> 32 g<br /> </p></td></tr><tr><td ><p> [TD="width: 35%"] Saturated fat<br /> [/TD]<br /> </p></td><td ><p> 1.5 g<br /> </p></td><td ><p> [TD="width: 35%"] Dietary fiber<br /> [/TD]<br /> </p></td><td ><p> 9 g<br /> </p></td></tr><tr><td ><p> [TD="width: 35%"] Monounsaturated fat<br /> [/TD]<br /> </p></td><td ><p> 2 g<br /> </p></td><td ><p> [TD="width: 35%"] Protein<br /> [/TD]<br /> </p></td><td ><p> 26 g<br /> </p></td></tr><tr><td ><p> [TD="width: 35%"] Cholesterol<br /> [/TD]<br /> </p></td><td ><p> 43 mg<br /> </p></td><td ><p> <br /> </p></td><td></td></tr></table></blockquote><p></p>
[QUOTE="Dave Barry, post: 5511, member: 117"] [B]Dietitian's tip:[/B] This chili uses roasted vegetables and turkey meat instead of ground beef for a full, hearty flavor. [B]Serves 8[/B] [B]Ingredients[/B] 2 cups chopped zucchini 1 teaspoon olive oil 1 cup chopped onion 2 cups chopped celery 1 cup chopped bell peppers 2 teaspoons chopped fresh garlic 1 pound chopped cooked turkey 1 1/2 tablespoons chili powder 1 teaspoon cumin seed 2 cups diced canned tomatoes, no-salt-added variety 4 cups canned kidney beans, rinsed and drained 2 cups low-sodium vegetable broth 1 teaspoon brown sugar [B]Directions[/B] Preheat the oven to 475 F. Spray a glass baking dish with cooking spray. Arrange the zucchini in a single layer in the baking dish. Roast for 8 to 10 minutes until slightly tender and lightly browned. While the zucchini is roasting, add the oil and chopped onions to a dutch oven or soup pot. Saute over low heat until the onions are browned. Add the celery and peppers and continue to saute. Add garlic, turkey, chili powder and cumin seed. Cover and simmer for about 5 minutes. Stir in the tomatoes, kidney beans, vegetable broth, brown sugar and the roasted zucchini. Cover and simmer for 15 minutes. Ladle into warmed individual bowls. Serve immediately. [B]Nutritional analysis per serving[/B] [TABLE="class: MsoNormalTable"] [TR] [TD="colspan: 4"] Serving size: About 1.5 cups [/TD] [/TR] [TR] [TD="width: 35%"] Calories [/TD] [TD] 277 [/TD] [TD="width: 35%"] Sodium [/TD] [TD] 315 mg [/TD] [/TR] [TR] [TD="width: 35%"] Total fat [/TD] [TD] 5 g [/TD] [TD="width: 35%"] Total carbohydrate [/TD] [TD] 32 g [/TD] [/TR] [TR] [TD="width: 35%"] Saturated fat [/TD] [TD] 1.5 g [/TD] [TD="width: 35%"] Dietary fiber [/TD] [TD] 9 g [/TD] [/TR] [TR] [TD="width: 35%"] Monounsaturated fat [/TD] [TD] 2 g [/TD] [TD="width: 35%"] Protein [/TD] [TD] 26 g [/TD] [/TR] [TR] [TD="width: 35%"] Cholesterol [/TD] [TD] 43 mg [/TD] [TD] [/TD] [TD][/TD] [/TR] [/TABLE] [/QUOTE]
Insert quotes…
Verification
Post reply
Share this page
Facebook
X (Twitter)
Reddit
Pinterest
Tumblr
WhatsApp
Email
Share
Link
Sponsors
Forums
General Health & Fitness
Nutrition and Supplements
Hearty turkey chili-Make a double recipe
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.
Accept
Learn more…
Top