Did you know turkey meat has about 24.6 gm. of protein per 100 gm., making it one of the highest sources of animal protein?
Plus, turkey meat is rich in phosphorus and potassium, essential minerals which helps our body’s metabolism and gives the body a much-needed boost of Vitamin B3 (Niacin).
Besides, turkey meat is very lean, much leaner than most other animal proteins, and can be used in many ways.
In this recipe, ground turkey will be cooked down with beans and a huge array of vegetables for a guilt-free yet tasty meal, which would keep you full for hours.
The recipe here serves 6-8 people easily, and freezes nicely, so make a big batch of this and eat it through the week.
- 500 gm. turkey mince
- 1 can of pinto beans
- 1 can of diced tomatoes, preferably without skin
- 1 whole jalapeno pepper
- 2 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon cayenne pepper
- 1 teaspoon creole seasoning (optional)
- 1 teaspoon dried thyme
- 1 green bell pepper, chopped
- 1 large onion, chopped
- 1 zucchini, chopped
- 2 tsp. olive oil
- Salt to taste
- Black pepper powder to taste
Heat olive oil and add the onions, garlic, and stir over medium-high heat till the onion is soft. Add the ground turkey, and over high heat, keep stirring and breaking up the meat till it is no longer pink, about 8-10 minutes. Once the meat is opaque and has released a bit of its juices, add the bell pepper, zucchini and keep stirring for another 2-3 minutes.
Add the tomatoes. Meanwhile drain the beans, and wash them if possible. Add the beans to the pot, stir thoroughly, and then add all the spices. Sprinkle a bit of salt, and then add 2 cups of warm water (you can also use low-sodium chicken stock for more flavor), and then let the water come to a boil. Cover the pan, and simmer the chili for 15-20 minutes, or until the vegetables and meat are all soft. Adjust seasonings, and serve hot.