Vegetarian Chili (with ground turkey)

May 20, 2010

Vegetarian Chili (with ground turkey)

So let us talk about the pink elephant in the room. The original recipe is vegetarian and was adapted from The South Beach Diet Cook Book. It is one of the many cookbooks in our library of cookbooks and I’m always amazed at the dishes I attempt. They are always very healthy and fun to make. For this recipe, however, I decided to exchange the vegetarian by adding ground lean turkey. Never fear! Omit ground turkey for an authentic vegetarian dish. The chili has a great teasingly spicy bite and is pleasantly and surprisingly light for a chili. I would also like to add, this dish is extremely easy to make. Enjoy!


2 tsp extra virgin olive oil
1 onion, chopped
1 red bell peper, chopped
3/4 can (14-19 ounces) dark red kidney beans, rinsed and drained
3/4 can (14 1/2 ounces) diced tomatoes
3/4 can (14 ounces) vegetable broth
1 can (4 ounces) green chile peppers, chopped
2 tsp chili powder
4 cloves garlic, minced
1 tsp ground cumin
1 tsp dried oregano
1/4 cup fat-free sour cream
2 Tbsp chopped fresh cilantro


Heat the oil in a 6-quart Dutch oven over medium-high heat. Add the onion and bell pepper and cook, stirring frequently, for 3 minutes. Add the kidney beans, tomatoes, broth, chile peppers, chili powder, garlic, cumin, and oregano and simmer for 20 mins. Top with cilantro and let simmer for 10 more mins., stirring to mix in the cilantro. Serve up in your favorite bowl and add a dollop of fat-free sour cream, more specifically,Tillamook Fat Free Sour Cream, if you can find it.

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