Turkey Chili with Cottage Cheese Topping
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Diet: High-Protein, Low-Fat
Ingredients
Scale
- 1 lb lean ground turkey
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (15 oz) diced tomatoes (with juices)
- 1 can (8 oz) tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 cup low-fat cottage cheese (for topping)
- Optional: fresh cilantro or sliced green onions
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and bell pepper. Cook for about 5 minutes, or until the onions are translucent and the peppers have softened. Stir in the minced garlic and cook for another minute until fragrant.
- Add the ground turkey to the pot. Increase the heat slightly and cook, breaking the meat apart with a wooden spoon, until it is fully browned and no pink remains. Drain any excess liquid or fat from the pot if necessary.
- Stir in the chili powder, cumin, smoked paprika, salt, and pepper, ensuring the meat and vegetables are well-coated. Pour in the diced tomatoes, tomato sauce, and kidney beans. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 20 to 25 minutes to let the flavors meld together.
- Ladle the hot chili into individual bowls. Top each serving with a generous 1/4 cup of cottage cheese. The heat from the chili will soften the cheese, making it creamy and delicious. Garnish with fresh cilantro or green onions if desired.