Root Vegetable Chili
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Root Vegetable Chili
Root Vegetable Chili
2 tbsp. olive oil
2-3 jalapeņo peppers, stemmed, seeded and minced
1 medium turnip, peeled and diced
1 medium rutabaga, peeled and diced
1 medium onion, diced
4 cloves garlic, minced
1 (20- oz.) package ground turkey
1/2 cup barbecue sauce
1 tbsp. chili powder
2 tsp. paprika
2 (14.5- oz.) cans Raley's Diced Tomatoes with Chipotle Peppers
1 (15- oz.) can black beans, rinsed and drained

The mild flavors of cooked root vegetables blend right into this chili recipe, hiding extra nutrition in every tasty bite!

Prep: 30 minutes, Cook: 45 minutes, Serves: 8

1. Heat oil in a large saucepan over medium-high heat. Add peppers, turnip, rutabaga, onion and garlic; cook for 10 minutes to soften, stirring occasionally.

2. Add turkey and cook for 5 minutes more, breaking up with the back of a spoon.

3. Add remaining ingredients and bring to a boil; reduce heat and simmer, covered, for 30 minutes. Remove cover and cook until chili reaches the desired consistency.

*Substitute 1 (12-oz.) package Soyrizo Meatless Chorizo for a vegetarian option.

Nutritional Information:
252 calories, 18 g protein, 8 g total fat (2 g sat., 0 g trans), 26 g carbohydrate, 5 g fiber, 11 g sugar, 41 mg cholesterol, 371 mg sodium, 6 points