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Chili is a cold weather staple. Give this seasonal favorite a spicy, nutritious makeover with this diabetes-friendly recipe.
In a 4-quart Dutch oven, cook onions, green pepper, corn and garlic in hot olive oil for 5 minutes or until vegetables are tender. Stir in chili peppers and tomato paste. Cook an additional minute.
Stir in chili powder, oregano, cumin and coriander. Then add broth, turkey, diced tomatoes, tomato sauce and black beans. Bring to a boil, and reduce heat to medium-low. Simmer, covered, for 20 minutes.
Stir in cilantro, green onions and lime juice. Simmer, uncovered for 2 more minutes. Top each bowl with a tablespoon of yogurt.
Makes 6 servings
6 grams fat
34 grams carbohydrates
37 grams protein
This article originally appeared in the Fall 2016 edition of One Health Magazine. For more health news, wellness information and recipes likes this, sign up for your free subscription.