Classic Turkey Chili
Chili is such a simple meal to make, it’s delicious and satisfying, and most post-op patients seem to tolerate it quite well after surgery. It can be garnished with plain low-fat Greek yogurt, low-fat shredded cheese, and diced green onions.
1 pound lean ground turkey
2 Tbsp olive oil
1 (14.5- ounce) can kidney beans
1 (28-ounce) can diced tomatoes with green chiles
1 (8-ounce) can tomato puree
2 Tbsp tomato paste
1 large onion, finely chopped
2 green bell peppers, finely chopped
4 tsps minced garlic
1 tsp dried oregano
2 Tbsp ground cumin
3 Tbsp chili powder
Place a large skillet over medium-high heat and add the ground turkey. Using a wooden spoon, break it into smaller pieces and cook until browned, 7 to 9 minutes.
While the turkey browns, in a medium to large pot, heat olive oil over medium heat.
Add the onions, bell pepper, garlic, and spices to the pot and saute until soft.
Add the turkey to the pot.
Mix in the diced tomatoes, tomato puree, and tomato paste. Bring to a boil.
Once boiling, reduce to a simmer and cook for 15-20 minutes.
Serve immediately or cool, and store in fridge for up to 5 days.
Fat: 2 grams
Carbs: 8 grams
Fiber: 2 grams
Protein: 6 grams
Pureed diet: 1/4 cup
Soft-food diet: 1/4-1/2 cup
General diet: 1/2-1 cup