Monday, December 30, 2013

Jalapeño Popper Turkey Chili

Here I ago again, another dish with the flavors of a jalapeño popper. One of these days I am going to have to try and make an actual jalapeño popper. Maybe the next time jalapeños are on sale I will buy a bunch and make an actual jalapeño popper.

Alright, back to the dish. This chili is delicious with a hint of spice and creaminess. It is a great chili to warm up with on a cold day. Just remember if you do not like a lot of heat, you will want to remove the seeds from the jalapeños. Of course I left them in since I like things nice and spicy.

Jalapeño Popper Turkey Chili
2 tablespoons olive oil
1 medium red onion, finely chopped,
2 jalapeños, finely chopped
3 cloves garlic, minced
1 pound ground turkey
2 tablespoons taco seasoning
1- 14.5 ounce can black beans, drained and rinsed
1- 14.5 ounce can corn, drained
1- 14.5 ounce can fire roasted te-mex tomatoes
1/2 cup salsa
1- 14.5 ounce can low sodium chicken broth
1/2 cup cilantro
4 ounce cream cheese, softened

Garnish (not included in nutritional information):

Heat oil in a large stock pot over medium high heat. Add in onion, jalapeño, garlic and saute veggies until tender. Season with pepper to taste.

Add in the ground turkey and cooked until browned all over. Add in the taco seasoning and cook for about 1 minute. Add in beans, corn, tomatoes, salsa, broth and cilantro.

Simmer the chili lightly for 30 minutes.

Add in the cream cheese and stir until melted and creamy. Serve and garnish if desired.


Serves: 6
Calories: 307
Total Fat: 9.9g
   Saturated: 2.5g
   Polyunsaturated: 0g
   Monounsaturated: 0g
   Trans: 0g
Cholesterol: 56.7mg
Sodium: 464.3mg
Potassium: 184.1mg
Total Carbs: 29.9g
   Dietary Fiber: 6.2g
   Sugars: 8.6g
Protein: 24.8g
Vitamin A: 10%
Vitamin C: 26.5%
Calcium: 7.6%
Iron: 16.7%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Kitchen Meets Girl.

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