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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 244.3
  • Total Fat: 5.8 g
  • Cholesterol: 40.2 mg
  • Sodium: 683.1 mg
  • Total Carbs: 33.5 g
  • Dietary Fiber: 8.2 g
  • Protein: 17.9 g

View full nutritional breakdown of Hungry Girl 10-Alarm chili calories by ingredient
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Hungry Girl 10-Alarm chili

Submitted by: EMC135

Introduction

Ingredients are listed as original recipe, which yields 12 servings. I halved the recipe and increased serving size to yield 4 servings. Ingredients are listed as original recipe, which yields 12 servings. I halved the recipe and increased serving size to yield 4 servings.
Number of Servings: 4

Ingredients

    Ingredients:
    1 lb. raw lean ground turkey
    One 29-oz. can tomato sauce
    One 14.5-oz. can diced tomatoes, drained
    One 15-oz. can chili beans (pinto beans in chili sauce), undrained
    One 15-oz. can red kidney beans, drained and rinsed
    3/4 cup canned sweet corn, drained
    4 - 5 canned chipotle peppers in adobo sauce, chopped, sauce reserved
    2 bell peppers (in different colors), chopped
    1 large onion, chopped
    2 carrots, chopped
    2 tsp. minced garlic
    2 tsp. Worcestershire sauce
    1 tsp. chili powder
    1 tsp. ground cumin
    1/2 oz. VERY dark chocolate (70%+ cacao), broken into small pieces
    salt, to taste
    Optional topping: fat-free sour cream (not included in nutrition info)

Directions

Bring a large pan sprayed with nonstick spray to medium heat on the stove. Add turkey and spread it around in the pan to break it up a bit. Cook and crumble until meat is brown and cooked through, about 6 minutes. Drain any fat or liquid, and then transfer turkey to the crock pot.

Add all other ingredients except for the chocolate to the crock pot. Add 1 tbsp. adobo sauce (from the canned chipotles). Mix well to combine.

Cover and cook on high for 2 hours, and then reduce heat to low and cook for an additional 3 hours. (OR cover and cook on low for 6 - 7 hours straight.)

Add chocolate and stir until pieces melt and disappear into chili. Cover and cook for 1 hour longer on low. Add salt to taste. If you like, top each serving with a little sour cream. Mmmmm!!!

Serving Size: 4 big servings





TAGS:  Poultry |

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