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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 86.6
  • Total Fat: 2.2 g
  • Cholesterol: 20.0 mg
  • Sodium: 142.1 mg
  • Total Carbs: 8.4 g
  • Dietary Fiber: 2.2 g
  • Protein: 7.6 g

View full nutritional breakdown of Bean Sprout Chili calories by ingredient
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Bean Sprout Chili

Submitted by: CJENN55

Introduction

A low carbohydrate, low calorie and low sodium twist on a classic favorite. A low carbohydrate, low calorie and low sodium twist on a classic favorite.
Number of Servings: 16

Ingredients

    64 oz. Low sodium tomato juice
    15.5 oz can Chili beans
    2 - 14.5 oz can diced tomatoes, no salt
    14.5 oz can diced tomatoes with basil, garlic and oregano
    16 oz package of ground turkey
    14 oz can bean sprouts
    1/4 cup chopped onion
    1 tsp ground oregano
    1.5 Tbsp chili powder (more, if you prefer)


Tips

Substituting fresh, peeled tomatoes and fresh sprouts would probably be even better but I rarely have that kind of time. I don't like spicy food but there's no reason you can't go wild with the seasonings.


Directions

Brown turkey burger and onion in a heavy skillet. When nearly done, sprinkle the chili powder and oregano over the meat so the meat has a sort of crust of spice. While the meat is cooking, put tomato juice, diced tomatoes, chili beans and drained bean sprouts in the slow cooker turned to high. Add turkey burger when it's done and the onions are translucent. Stir well to blend the spices and other ingredients.

Leave on high setting for about an hour or until hot, stirring occasionally. I like to leave the rest in the slow cooker on low for a few hours before I let it cool. Then the leftovers get packed into 1-cup freezer-safe lidded bowls and frozen. So handy on those nights when you want a warm-up meal but are too tired to cook.

I like to serve a bowl with a sandwich (1/2 Tbsp peanut butter, 1/2 tsp honey on one slice of whole wheat, low carb bread. Fold bread, then dunk it in the chili!).

It's even better the next day.

Serving Size: 16 - 1 cup servings

Number of Servings: 16

Recipe submitted by SparkPeople user CJENN55.






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