Brilliant Chili Topped with Walnuts


2 tablespoons extra-virgin olive oil
1 medium-large onion, chopped
1 large carrot, sliced
1/2 teaspoon salt
2 teaspoons cumin
2 tablespoons chili powder
1 pound 99% lean ground turkey breast
1 small red or yellow bell pepper, minced
2 cans red kidney beans (rinsed and drained)
1 28-ounce can chopped or crushed tomatoes
1 1/2 cups chopped walnuts, lightly toasted
Chopped flat-leaf parsley


Heat olive oil in large, deep pan. Add onion and sauté over medium heat until translucent. Add carrot, salt, and spices, and sauté until spices are toasted. Crumble in the ground turkey breast, and sprinkle in the minced bell pepper and cook until the turkey breast is cooked through and becomes white and opaque.

Add the beans and tomatoes, and stir gently so as not to break the beans. Bring to a boil then lower heat and cook, partly covered, over medium-low heat for another 20 minutes.

Serve hot, topped with a sprinkling of walnuts and parsley.

Nutrition Information: Calories: 470, Total Fat: 21 g, Saturated Fat: 2 g, Monounsaturated Fat: 5 g, Polyunsaturated Fat: 11.5 g, Trans Fat: 0 g, Cholesterol: 25 mg, Sodium: 400 mg, Total Carbohydrate: 46 g, Dietary Fiber: 17.5 g, Protein: 31.5 g

Serves 8.

Recipe and image courtesy of the California Walnut Commission. For more recipe ideas and information about the health benefits of walnuts, visit

Next nutty idea: Walrus Bars.