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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 282.9
  • Total Fat: 9.4 g
  • Cholesterol: 66.7 mg
  • Sodium: 577.8 mg
  • Total Carbs: 26.7 g
  • Dietary Fiber: 7.1 g
  • Protein: 24.6 g

View full nutritional breakdown of Turkey and Pinto Bean chili calories by ingredient
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Turkey and Pinto Bean chili

Submitted by: FABTEMP

Introduction

I got this recipe from epicurious.com. It first appeared in Bon Appetit in November of 1999. I've tweaked it to my wimpy tastes, but you can spice it up with chili powder and cumin, as the original recipe calls for. I got this recipe from epicurious.com. It first appeared in Bon Appetit in November of 1999. I've tweaked it to my wimpy tastes, but you can spice it up with chili powder and cumin, as the original recipe calls for.
Number of Servings: 6

Ingredients

    20 oz lean ground turkey
    1 large onion, chopped
    1 large bell pepper, chopped
    2 tbs mince garlic
    1 tsp taco seasoning
    1 tsp oregano
    1 15 ounce can pinto beans, drained
    1 15 ounce diced tomatoes, onion and garlic
    1 oz semisweet chocolate chips
    1 cup vegetable broth
    1 cup tomato sauce
    non-stick olive oil spray

Tips

Serve with light sour cream or guacamole.


Directions

Spray the bottom of a heavy large pot with nonstick spray. Heat over high heat. Add onion, bell pepper and garlic and sauté until vegetables begin to soften, about 8 minutes.

Add turkey and sauté until it's no longer pink, breaking up large pieces, about 5 minutes.

Mix in taco seasoning and oregano, stir 1 minute.

Add beans, tomatoes with juice, broth and chocolate. Bring chili to boil. Reduce heat to medium and simmer uncovered until chili thickens, stirring occasionally, about 45 minutes.

Season with salt and pepper.




Serving Size: Makes 6-8 servings

Number of Servings: 6

Recipe submitted by SparkPeople user FABTEMP.






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