Based on Martha Stewart’s Turkey Chili recipe, this zippy, zesty addition to your crock pot or stove top is perfect any time of year.
And because I love options, I’ve run the numbers for you based on whether you prefer no-beans, garbanzo and black beans or ready-to-use black soy beans (a low-carb staple for those missing beans).
I love you. That’s why. Now go forth and chili!
Turkey Serrano and Jalapeno Chili
1 pound cooked turkey
3 cloves garlic, minced
1/2 cup diced sweet yellow onion
2 serrano chilis, sliced
1 jalapeno pepper, sliced
1 can pureed tomatoes (28 ounces)
1 can black beans (optional)+
1 can garbanzo beans (optional); or
3 cups black soybeans (optional)
2 Tbsp chili powder
1 Tbsp vinegar
1 tsp coarse sea salt
In a 4-quart slow-cooker, combine turkey, garlic, onion, serrano and jalapeno chiles, tomato puree, chili powder, and salt. Cook until flavors combine, 3-6 hours. Add beans in the last 30 minutes.
Makes about 10 servings.
Per serving (without beans): 111 Cals.; 4 g Carbs.; 1 g Fiber; 3 g Net Carbs. ; 8 g Protein; 7 g Fat
Per serving (with beans): 188 Cals.; 19 g Carbs.; 5 g Fiber; 14 g Net Carbs. ; 8 g Protein; 7 g Fat
Per serving (with black soybeans): 183Cals.; 9 g Carbs.; 5 g Fiber; 4 g Net Carbs. ; 14 g Protein; 10 g Fat