Ahhh…Super Bowl Sunday. Even though it’s not all that cold here in SoCal, I had to make chili today. Don’t you just think CHILI when you think Super Bowl?! To me, one cannot exist without the other. Well, that does not mean I only make chili on Super Bowl Sunday. Ugh – ok, I digress…
This recipe was shared with me by my friend Sam and I’ve made it many times. It’s definitely my favorite chili recipe I’ve ever made. I also love that it’s fairly healthy and very filling. Enjoy!
Turkey Chili Taco Soup
Servings: 9 • Size: 1-1/4 cups • Old Points: 3 pts • Points+: 5 pts
Calories: 198.8 • Fat: 1.4 g • Carb: 29.7 g • Fiber: 7.0 g • Protein: 19.5 g
1.3 lbs 99% lean ground turkey
1 medium onion, chopped
1 green bell pepper, chopped
10 oz can rotel tomatoes with green chilies
15 oz canned or frozen corn, drained
15 oz kidney beans, drained
8 oz tomato sauce
16 oz fat free refried beans
1 packet taco seasoning (I use about 2 tablespoons and then added more to taste)
2 1/2 cups fat free low sodium chicken broth
In a large pot, brown turkey on medium heat, breaking up with a wooden spoon as it cooks. When cooked through, add onions and pepper and cook 2-3 minutes. Add tomatoes, corn, beans, tomato sauce, refried beans, taco seasoning and chicken broth. Bring to a boil and simmer about 10-15 minutes.
Serve with a few baked tortilla chips and your favorite toppings such as low fat sour cream, jalapeños, reduced fat cheese, chopped scallions, onions, or chopped fresh cilantro. Freeze leftovers in individual portions for future meals.
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