Looking for a fast one-pot meal with high appeal? Try this Beet Red Chili!
- 1 onion, chopped
- 1 garlic clove, minced
- 1 tsp olive oil
- 1 mild chili pepper like Anaheim or Poblano, seeded and diced
- 1 green, red, or yellow bell pepper, seeded and diced
- 1 beet, peeled and diced
- 1 tsp granulated garlic
- 1/2 tsp dried oregano
- 1 tsp chili powder
- 1/2 pound ground lean turkey breast meat
- 1 pound cooked pinto beans, drained and rinsed
- 2 cups tomato puree
- Heat a large Dutch oven over medium-high heat.
- Add the oil, onion, and garlic and cook briefly until the garlic has a nutty aroma, about 1 minute.
- Add the rest of the vegetables and seasonings, cover with a lid and cook until the vegetables are a little tender, about 3 minutes; stir occasionally.
- Add the turkey, crumbling it into the pan. Stir until it is almost cooked.
- Add the beans and tomatoes to the rest of the ingredients in the Dutch oven. Stir well, bringing to a boil; lower heat to a simmer and cover the pot.
- Cook for 10 minutes or until the vegetables are very tender and the meat is cooked through.
- Serve hot.
- This chili goes very well with baked potatoes or sweet potatoes. It's also fantastic with brown rice, salad, and/or steamed vegetables.
- The beets add a sweet flavor and bright color. Plus, they contain a lot of nutrients.
- Beets are an excellent source of folate and vitamin B6. They are also a good source of dietary fiber, vitamin C, and iron. To learn more about the benefits of beets, don't miss the member-exclusive post Fun Beet Fact Sheet, which features an informative nutrition education handout!
This meal is an example of something you would eat if you were following a healthy eating pattern! It's high in nutrients and fiber and uses protein, legumes, and vegetables. Speaking of healthy eating patterns, have you seen our 2015 Dietary Guidelines Materials?
And of course I wouldn't leave you without new printable nutrition education materials! Here's a PDF handout with today's recipe...
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.