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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 214.9
  • Total Fat: 8.4 g
  • Cholesterol: 66.7 mg
  • Sodium: 545.1 mg
  • Total Carbs: 18.2 g
  • Dietary Fiber: 5.5 g
  • Protein: 20.4 g

View full nutritional breakdown of Test Kitchen Chili calories by ingredient
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Test Kitchen Chili

Submitted by: AMY_IN_MA

Introduction

Test Kitchen Chili Test Kitchen Chili
Number of Servings: 12

Ingredients

    2 tablespoons olive oil
    2 medium onions, diced
    1 large red pepper, seeded and diced
    1/4 cup chili powder
    1 tbsp. cumin
    2 tsp. coriander
    1 tsp. oregano
    1 tsp. red pepper flakes
    1/2 tsp. cayenne pepper
    6 cloves garlic, minced
    1 29 oz. can tomato puree
    1 29 oz. can diced tomatoes with juice
    1 can dark red kidney beans
    2 lbs. lean ground turkey

Directions

Heat olive oil over medium heat until shimmering. Add onions, garlic, diced red pepper, chili powder, cumin, coriander, oregano, red pepper flakes and cayenne pepper to oil and cook for about 10 minutes, stirring frequently, until spices have bloomed and onions are soft. Add the ground turkey, 1 lb. at a time, and cook until no longer pink. Add tomato puree, diced tomatoes and kidney beans. Reduce heat to low simmer and cook covered for one hour, stirring occasionally to prevent sticking and burning. Uncover after one hour, and cook for another hour, stirring occasionally.



Number of Servings: 12

Recipe submitted by SparkPeople user AMY_IN_MA.






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