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Photo:Photographer: Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Shell Royster
Photographer: Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Shell Royster
Active Time:30 minsTotal Time:30 minsServings:4Jump to Nutrition Facts
Active Time:30 minsTotal Time:30 minsServings:4
Active Time:30 mins
Active Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonscanola oil1 ½cupschopped yellow onion¾cupchopped poblano pepper1tablespoontomato paste1tablespoonchili powder1 ½teaspoonsground cumin1teaspoonpaprika½teaspoonground coriander¼teaspoongarlic powder¼teaspoononion powder¼teaspoondried oregano1(15 ounce) canno-salt-added fire-roasted diced tomatoes, undrained2cupswater1pound93%-lean ground turkey1(15-ounce) canno-salt-added light red kidney beans, rinsed1 ½tablespoonschopped canned chipotle chiles in adobo¼teaspoonsalt plus 1/8 teaspoonShredded Cheddar cheese, nonfat plain strained yogurt, diced avocado, chopped fresh cilantro, tortilla chips, lime wedges, thinly sliced jalapeñoorserrano peppersand/orthinly sliced radishes for garnish (optional)
Cook Mode(Keep screen awake)
Ingredients
2tablespoonscanola oil
1 ½cupschopped yellow onion
¾cupchopped poblano pepper
1tablespoontomato paste
1tablespoonchili powder
1 ½teaspoonsground cumin
1teaspoonpaprika
½teaspoonground coriander
¼teaspoongarlic powder
¼teaspoononion powder
¼teaspoondried oregano
1(15 ounce) canno-salt-added fire-roasted diced tomatoes, undrained
2cupswater
1pound93%-lean ground turkey
1(15-ounce) canno-salt-added light red kidney beans, rinsed
1 ½tablespoonschopped canned chipotle chiles in adobo
¼teaspoonsalt plus 1/8 teaspoon
Shredded Cheddar cheese, nonfat plain strained yogurt, diced avocado, chopped fresh cilantro, tortilla chips, lime wedges, thinly sliced jalapeñoorserrano peppersand/orthinly sliced radishes for garnish (optional)
DirectionsHeat oil in a medium Dutch oven over medium-high heat. Add onion and poblano; cook, stirring occasionally, until lightly browned and softened, about 5 minutes. Add tomato paste, chili powder, cumin, paprika, coriander, garlic powder, onion powder and oregano; cook, stirring constantly, until the spices are fragrant and the tomato paste has darkened, about 1 minute. Stir in tomatoes and water, scraping to release any browned bits from the bottom of the pot. Add turkey, stirring to crumble. Add beans, chipotles and salt; bring to a simmer over medium-high heat. Reduce heat to medium to maintain a simmer; cover and cook, stirring occasionally, until the chiles are tender and the turkey is cooked through, about 15 minutes. Divide the soup among 4 bowls. Garnish with cheese, yogurt, avocado, cilantro, chips, lime wedges, jalapeños (or serranos) and/or radishes, if desired.Photographer: Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Shell RoysterOriginally appeared: EatingWell.com, February 2023
Directions
Heat oil in a medium Dutch oven over medium-high heat. Add onion and poblano; cook, stirring occasionally, until lightly browned and softened, about 5 minutes. Add tomato paste, chili powder, cumin, paprika, coriander, garlic powder, onion powder and oregano; cook, stirring constantly, until the spices are fragrant and the tomato paste has darkened, about 1 minute. Stir in tomatoes and water, scraping to release any browned bits from the bottom of the pot. Add turkey, stirring to crumble. Add beans, chipotles and salt; bring to a simmer over medium-high heat. Reduce heat to medium to maintain a simmer; cover and cook, stirring occasionally, until the chiles are tender and the turkey is cooked through, about 15 minutes. Divide the soup among 4 bowls. Garnish with cheese, yogurt, avocado, cilantro, chips, lime wedges, jalapeños (or serranos) and/or radishes, if desired.Photographer: Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Shell Royster
Heat oil in a medium Dutch oven over medium-high heat. Add onion and poblano; cook, stirring occasionally, until lightly browned and softened, about 5 minutes. Add tomato paste, chili powder, cumin, paprika, coriander, garlic powder, onion powder and oregano; cook, stirring constantly, until the spices are fragrant and the tomato paste has darkened, about 1 minute. Stir in tomatoes and water, scraping to release any browned bits from the bottom of the pot. Add turkey, stirring to crumble. Add beans, chipotles and salt; bring to a simmer over medium-high heat. Reduce heat to medium to maintain a simmer; cover and cook, stirring occasionally, until the chiles are tender and the turkey is cooked through, about 15 minutes. Divide the soup among 4 bowls. Garnish with cheese, yogurt, avocado, cilantro, chips, lime wedges, jalapeños (or serranos) and/or radishes, if desired.
Originally appeared: EatingWell.com, February 2023
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Nutrition Facts(per serving)379Calories17gFat28gCarbs30gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
