Taco Chili
Low in carbohydrates and gluten-free, this Mexican chili is so flavorful and healthy you'll be asking for seconds.
Servings: 16 people
Calories: 155kcal
Ingredients
- 1 red onion large - diced
- 1 red bell pepper medium - diced
- 1 yellow bell pepper medium - diced
- 1 1/2 pounds ground turkey
- 1 tablespoon olive oil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 15 ounces tomato sauce canned - no sugar added
- 1 pound corn frozen - organic sweet corn is best
- 4 cups chicken broth
- 15 ounces black beans canned - no sugar added
- 1/2 pound corn chips no sugar added - crushed
- 1/2 teaspoon kosher salt
Instructions
- In a large soup pot, warm your olive oil and then sauté the onions and bell pepper.
- Stir in the turkey meat and brown. Add everything except the black beans and corn chips crumbs (if using) and cook until the meat is done.
- If you wish the chili to have a less chunky texture, simply use an immersion blender to blend it up a bit (as we did in the photo above).
- Then stir in your black beans and chips and serve.
Nutrition
Serving: 1cup | Calories: 155kcal | Carbohydrates: 17g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 336mg | Fiber: 4g | Sugar: 3g |
| SmartPoints (Freestyle): 2
SmartPoints (Freestyle): 2
SmartPoints (Freestyle): 2