Root Vegetable Chili

By rmulleni

Ingredients

• Ingredients
• 2 tbsp. olive oil
• 2 to 3 jalapeño peppers, stemmed, seeded and
• minced
• 1 medium turnip, peeled and diced
• 1 medium rutabaga, peeled and diced
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 (20-oz.) package ground turkey*
• 1/2 cup barbecue sauce
• 1 tbsp. chili powder
• 2 tsp. paprika
• 2 (15-oz.) cans Raley's Diced Tomatoes with
• Chipotle Peppers
• 1 (15-oz.) can black beans, rinsed and drained

Details

Servings 1
Adapted from raleys.com

Preparation

Step 1

Directions

The mild flavors of cooked root vegetables blend right into this chili recipe, hiding extra nutrition in every tasty bite!

1. Heat oil in a large saucepan over medium-high heat. Add peppers, turnip, rutabaga, onion and garlic; cook for 10 minutes to soften, stirring occasionally.

2. Add turkey and cook for 5 minutes more, breaking up with the back of a spoon.

3. Add remaining ingredients and bring to a boil; reduce heat and simmer, covered, for 30 minutes. Remove cover and cook until chili reaches the desired consistency.

Nutritional Information:
Nutrition per serving: 252 calories, 18 g protein, 8 g total fat (2 g sat., 0 g trans), 26 g carbohydrate, 5 g fiber, 11 g sugar, 41 mg cholesterol, 371 mg sodium, 6 points