Today I’m posting my first recipe here on Trainer Confidential! Most Sundays you’ll find me experimenting in my kitchen, modifying old recipes to include more protein and less sugar… which can be very challenging! So in an effort to save you some kitchen time (I know it’s limited!), I thought I’d start sharing my recipe successes with all of you. Please let me know how the recipes work for you and if you make any additions of your own!
This Black Bean and Lime Chili is something that was initially inspired by leftover zucchini in the fridge. I almost always have cans of beans and salsa in my pantry, so it was easy to begin formulating a chili recipe without running to the store. I love spicy foods, so I included hot salsa and chopped jalapenos in my version. However, you can use mild or medium salsa and omit the jalapenos if you’d like. I’ve made this dish on several occasions now, each time adjusting the recipe slightly. The final product is a sweet & spicy, hearty chili with the perfect combination of low-fat protein and high-fiber carbohydrates. I hope you enjoy!
Black Bean & Lime Chili
Ingredients:
1 cup sweet onion, chopped
3 cups zucchini, chopped
1/3 cup jalapenos, chopped (about 3-4 peppers)
1 15.5-oz can black beans, drained and rinsed
1 15.5-oz can kidney beans, drained and rinsed
1 1/2 cup salsa (mild, medium, or hot)
1/2 cup cilantro, minced
16 oz ground turkey
2 tsp. olive oil
1/4 cup water
Juice of 1 lime
Salt & Pepper to taste
- Begin by adding 1 tsp of olive oil to a 4-quart pot over medium-high heat. Add the chopped onions, zucchini, and peppers. Saute 5-7 minutes until the vegetables have softened and the onions begin to look translucent. (Sometimes it helps to cover the pot for a few minutes, essentially steaming the vegetables.)
- In the meantime, use the other teaspoon of olive oil in a fry pan over medium heat. Add the ground turkey and cook until completely browned, breaking the turkey into small chunks as you stir. I usually add a little salt and pepper to the turkey here.
- Once the vegetables have softened, add the black beans, kidney beans, salsa, water, lime juice, and cilantro to the pot, stirring to combine. Turn the heat down to medium and cover. Let simmer another 5 minutes to heat through.
- When the turkey is cooked through, drain off any excess fat and add the turkey to the chili pot. Cover and simmer 5 more minutes to let the flavors combine, then remove from heat.
- Serve immediately or cool and reheat for dinner later in the week. This recipe makes about 5 servings (2 cups = serving).
Calories 350
Total Fat 8g (Sat Fat 1g)
Cholesterol 48mg
Sodium 1140mg
Potassium 685mg
Total Carbohydrates 40g
Fiber 12g
Sugar 5.5g
Protein 30.5g
