Turkey and Tofu Chili
- 1/2 cup diced peppers
- 1 medium white onion, diced
- 1 Tbsp. chopped garlic
- 1 pound ground turkey
- 1 cup diced tomatoes
- 1 pkg. (16 oz.) edamame frozen & shelled
- 1 can (15.5 oz.) garbanzo beans (chickpeas)
- 10 oz. tomato paste
- 1 cup tomato juice
- 1 Tbsp. Worcestershire sauce
- 2 cups soy milk
- 1 Tbsp. chili powder
- 1 tsp. paprika
- 1/2 tsp. cumin
- 1/4 tsp. cayenne pepper
- dash of Tabasco
- 1/2 pound firm tofu, diced
- salt and pepper, to taste
Directions:
- In a large pot, saute peppers and onions. Add chopped garlic and ground turkey. Cook turkey to 165°F.
- Once turkey is cooked, add diced tomatoes, edamame and garbanzo beans.
- Add tomato paste, tomato juice, Worcestershire sauce and soy milk. Bring to a boil. Add dried seasonings.
- During the last 10 minutes of cooking, add tofu.
- Garnish chili with Greek yogurt and shredded pepperjack cheese.
Makes 12 to 15 servings
Nutritional Information per serving: 205 g
Calories 227; Total Fat 10 g; Sat. Fat 2 g; Trans Fat 0 g; Cholesterol 32 mg; Sodium 371 mg; Total Carbs 18 g; Protein 17 g; Fiber 5 g