Every year for the Superbowl, JSA holds a “Souper Bowl” Chili Contest. This was last year’s winning recipe, which is a hearty, thick consistency full of healthy veggies. What we find unusual, is that the spices are added to the vegetables during initial cooking instead of to the tomatoes, which leads to a nice mix of flavors in the final batch. The recipe below feeds 8 with 1-1/2 cup servings with under 300 cal each. (adapted from a ground beef recipe by Laura Fuentes)

  • 1.5  pounds ground turkey
  • 2 cloves garlic, chopped
  • 2 tablespoons oil
  • 1 large onion, diced
  • 1 stalk chopped celery
  • 2 bell peppers – seeded and diced
  • 4 medium-sized carrots, peeled & diced
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper 
  • 2 medium-sized zucchinis, diced
  • 1 15-oz can tomato puree
  • 1 15-oz can diced tomatoes

DIRECTIONS:

  1. In large skillet, brown turkey and garlic. Cook over medium heat until thoroughly cooked and browned. Drain off any excess fat, set turkey aside.
  2. In the same skillet, add oil, onions, peppers, celery, carrots, and seasonings to the skillet and cook until translucent over medium-high heat, about 5-7 minutes.
  3. Once onions are golden and veggies are partially cooked, add zucchini and cook for 2 minutes, stirring often.
  4. In large (5-6qt) dutch oven, combine meat, tomato puree, vegetable mixture, and diced tomatoes. Stir well. Bring to a boil, stirring frequently. Reduce heat and simmer for 30 minutes.
  5. Check on the mixture every so often and stir. It will be thick. Should serve 8 with 1.5 cup servings. Serve bowls with a dollop of sour cream, grated cheese, or a splash of hot sauce.

Enjoy! And when you’re ready to open your own restaurant, be sure to reach out to us for our expertise in that area as well.