A new take on a traditional favorite, infused with the flavors of sweet apples and spicy jalapeño pepper.
Author: U.S. Apple Association
Serves: 4 person(s)
Preparation Time: 5 mins
1/2 cup Onion, chopped
2 Tbsp Jalapeño pepper, minced, seeded
1 tsp Garlic minced
0.45 kg Turkey, ground, 97% lean
4 tsp Chili powder
1/2 tsp Salt
1/2 tsp Cumin, ground
1/2 tsp Dried oregano leaves
1 15oz can no-salt added black beans, drained and rinsed
1 Apple, mildly tart (such as Ginger Gold, Braeburn or Jonagold), cored and sliced
1 15oz can undrained no-salt-added chili beans in chili sauce
1 14.5oz can undrained no-salt-added small diced tomatoes
2/3 cup Apple cider or juice
1/2 tsp Brown sugar, packed
2 Tbsp Reduced-fat or fat-free sour cream
2. Add ground turkey to onion mixture; cook over medium heat for 6 to 8 minutes or until turkey is no longer pink, breaking turkey in to 3/4-inch crumbles. Stir in salt, chili powder, cumin and oregano; cook 30 seconds more. If necessary, drain and discard juices.
3. Stir in diced apple, black beans, chili beans with sauce, tomatoes, apple cider and brown sugar. Bring to a boil; reduce heat. Gently simmer over low to medium-low heat, covered, about 15 minutes or until desired consistency. Ladle the chili into bowls. Top with sour cream. If desired, garnish with apple and lime wedges and cilantro.
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