Einstein Presents: A Heart-Healthy Take on Tailgate Chili
The holiday season is our favorite time of the year. And this year, we wanted to give back with gifts that are both educational and delicious.
In collaboration with Einstein’s Heart and Vascular team and the American Heart Association, we’re sharing some of our favorite holiday-friendly recipes with a heart-healthy twist.
Today, we’re looking at a football-season favorite: tailgate chili. Low in sodium and trans fats, this hearty chili is guaranteed to help you fight off the cold weather. Sounds like a touchdown to us.
Makes 4 Servings
- 1 lb. 95% lean ground turkey
- 1 medium onion (chopped)
- 1 medium green bell pepper (chopped)
- 1 medium jalapeño (optional, only if you like spicy chili), chopped
- 4 clove minced garlic
- 1 Tbsp. chili powder
- 1 Tbsp. ground cumin
- 1/2 tsp. ground coriander
- 15.5 oz. canned, no-salt-added or low-sodium pinto or kidney beans, rinsed, undrained
- 5-6 diced tomatoes
- Spray large saucepan with cooking spray. Cook turkey and onion over medium-high heat for 5-7 minutes, stirring constantly to break up turkey. Drain off excess fat.
- Stir in bell pepper, garlic, chili powder, cumin, coriander and Jalapeno and cook for 5 minutes, stirring occasionally.
- Add pinto beans and tomatoes
- Bring to a boil. Reduce to simmer, cover and cook for 20 minutes.
Optional—Serve topped with low-fat grated cheese, a dollop of fat-free sour cream, sliced avocado, snipped cilantro or chopped green onions. Here, we added chopped green onions.
Recipe copyright © 2016 American Heart Association.