I’m Kelly, from
Kelly’s Healthy Kitchen. I also happen to be
one of Sarah’s college roommates. In college, I made soup almost every week,
and Sarah likely remembers this because I often used up valuable refrigerator
space storing my leftover soup in large metal pots. Alas, here we are. Because
it is that time of year again, Sarah asked me to guest blog about one of my
favorite foods. Enjoy!
One of my favorite chili recipes is adapted from this recipe
by
Ellie Krieger. It’s the same basic ingredients, but I kicked up the veggies and simplified the
preparation. Ellie Krieger calls her recipe “White Chili”. However, mine ends
up looking more like Green Bay Packers Chili or Oakland Athletics Chili or…
you get the idea.
Ingredients:
- 2 teaspoons olive oil
- 1 onion, diced
- 2 cups diced celery
- 3 poblano peppers, seeded and diced
- 3 green bell peppers, seeded and diced
- 1 clove garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 pound ground white meat turkey
- 2 (15.5-ounce) cans low sodium white
beans
- 4 cups low-sodium chicken broth
- 1 1/2 teaspoons dried oregano
- 1 (15.5-ounce) can corn (no salt added)
- Nonfat plain Greek yogurt (for topping)
Directions
·
Heat the oil in large pot over medium
heat. Add the onion, celery, and peppers to the pot, and cook until soft,
stirring occasionally. (Tip: I did all
of my chopping a few days ahead of time, and stored the chopped veggies in a
container in the fridge. When it came time to make dinner, I just had to dump
the bag into the pot of oil. Easy Peasy!)
·
While the veggies are cooking, rinse
and drain the corn and beans and set aside.
·
Add the garlic, cumin, and coriander to
the pot, and stir them in.
·
Then, add the ground turkey cook, breaking
up the meat with a spoon or spatula, until the meat is no longer pink.
·
Add the white beans, corn, broth and
oregano. Cook, partially covered, stirring occasionally, for 30-35 minutes.
·
Makes 6 big servings (almost 2 cups
each) or 8 smaller servings (closer to a cup, for a side dish). I like to add a
heaping spoonful of nonfat Greek yogurt to top mine off. It has the same effect
as sour cream.
Nutrition: The ingredients are only slightly changed from
Ellie’s recipe (I bumped up the veggies and bumped down the oil). To see her
estimated nutrition facts, click
here.
Still can’t get enough soup? Here are my other favorite soup
recipes:
·
This
Lentil Chili from Whole Foods is my
favorite vegetarian chili recipe. I like to add a can of corn.
·
This
Brunswick Stew Recipe is made in the slow
cooker. Perfect for a working couple such as Sarah & Mr. Fleece!
·
This hearty
lentil and sausage stew is hands
down, one of my absolute favorites. To save money, I use beef broth instead of
red wine.
-KET
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