Brilliant Chili Topped with Walnuts

This is a modern take on a family favorite. Featuring toasted walnuts, this chili features three types of protein foods.

• Prep: 25 min
• Cook: 40 min
• Total: 1 hr 5 min
• Servings: 8
• Cuisine: American
• Difficulty: Medium
• Cost: $3.05/serving

Dietary

• Gluten-Free
• Dairy-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• comfort food
• savory
• healthy
• quick
• crowd-pleaser
• classic

Ingredients

• 2 tablespoon olive oil (extra virgin)
• 1 onion (medium-large, chopped)
• 1 carrot (large, sliced)
• 0.25 teaspoon salt
• 2 teaspoon cumin
• 2 tablespoon chili powder
• 1 pound turkey breast (85% lean, ground)
• 1 bell pepper (small, red or yellow, minced)
• 2 can red kidney beans (low sodium, rinsed, drained)
• 2 can tomatoes (no salt added, chopped or crushed)
• 1.5 cup walnuts (lightly toasted, chopped)
• 0.25 cup parsley (flat leaf, chopped)

Instructions

1. Heat olive oil in large, deep pan.
2. Add onion and sauté over medium heat until translucent.
3. Add carrots, salt, and spices; sauté until spices are toasted.
4. Crumble in the ground turkey breast, and sprinkle in the minced bell pepper and cook until the turkey breast is cooked through and becomes white and opaque.
5. Add the beans and tomatoes, and stir gently so as not to break the beans.
6. Bring to a boil then lower heat and cook, partly covered, over medium-low heat for another 20 minutes.
7. Serve hot, topped with a sprinkling of walnuts and parsley.

Nutrition (per serving)

• Calories: 406
• Protein: 20.6 g
• Carbohydrates: 26.7 g
• Fat: 26.2 g
• Fiber: 10.7 g
• Sodium: 311 mg
• Saturated Fat: 4 g
• Sugar: 7 g
• Cholesterol: 42 mg