Featured Recipe: Turkey Chili
Is healthy eating on your 2023 to-do list? You’re in good company – millions of people give a nod to good nutrition at the start of a new year in hopes of improving their health (and shedding those pesky holiday pounds). And on the Gulf Coast you have plenty of options that are delicious and nutritious, from fresh local seafood grilled to perfection to chef-prepared salads and handmade parfaits here at The Pantry at The Wharf.
But following a healthy diet can be hard, especially when colder weather has your favorite comfort foods calling your name. Who can turn down a bowl of hearty winter chili? Actually, nobody has to – if that chili is made with Chef Pan’s Turkey Chili recipe. Brimming with fresh veggies and low-fat ground turkey, it’s a delicious way to enjoy your chili and feel good about it, too.
Makes 4 servings
4 oz. sliced avocado
1 large bell pepper (any color), diced
2 tsp chili powder
2 garlic cloves, minced
2 tsp ground cumin
1½ lb. 95-97% lean ground turkey
1 jalapeno pepper, diced
1 tsp oil
2 oz. reduced-fat, shredded cheddar cheese
¼ tsp salt
2 scallions, white and green parts separated, diced
1 (28-oz.) can diced fire-roasted tomatoes
Heat oil in a large soup pot over medium-high heat, and cook the white part of the scallions with the peppers and salt for 2 to 3 minutes. Add the garlic, and cook until fragrant, about 1 minute.
Add the turkey, breaking it up into small pieces with a wooden spoon, and continue to cook until it is cooked through.
Pour in the tomatoes, cumin, and chili powder; stir to combine. Cover, and simmer on low for 10 to 15 minutes.
Ladle into bowls and top each with an ounce of avocado and ½ ounce of cheese. Sprinkle green part of scallions on top.