Nutritional Info
- Servings Per Recipe: 40
- Amount Per Serving
- Calories: 105.4
- Total Fat: 3.7 g
- Cholesterol: 32.0 mg
- Sodium: 201.0 mg
- Total Carbs: 8.0 g
- Dietary Fiber: 2.2 g
- Protein: 10.8 g
View full nutritional breakdown of Turkey and pinto bean chili with fire roasted chiles and peppers calories by ingredient
Turkey and pinto bean chili with fire roasted chiles and peppers
Submitted by: ECHUCKIntroduction
Roasting fresh chilies and peppers adds a special smoky warmth to this healthy and hearty chili. Roasting fresh chilies and peppers adds a special smoky warmth to this healthy and hearty chili.Number of Servings: 40
Ingredients
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1 pound dried pinto beans
2 pounds ground turkey
1 small onion, chopped
3 tbsp cilantro stems, chopped
5 cloves garlic
3 tablespoons all-purpose flour
4 cups water
3 tablespoons chili powder
2 tablespoons ground cumin
1/2 cup roasted green chiles, diced
1/2 cup roasted red bell peppers, diced
1 teaspoon sugar
1 (28 ounce) can crushed tomatoes
2 teaspoons cider vinegar
1 teaspoons salt
2 tbsp Worcestershire
1 tbsp soy sauce
Directions
1) Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid.
2) If you can, find fresh New Mexican chiles. Core and take out the seeds from the chiles and red bell pepper. Char on a grill and peel off the blackened skin. Dice and set aside.
3) In a Dutch oven, cook the turkey, onion and cilantro over medium heat until meat is no longer pink; drain. Stir in flour until blended. Gradually stir in water. Add the beans, chili powder, cumin and sugar. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender. Stir in the tomatoes, vinegar and salt; heat through, stirring occasionally.
Serving Size: Makes 40, 1/2 cup servings
Number of Servings: 40
Recipe submitted by SparkPeople user ECHUCK.
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Incredible!
