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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 225.5
  • Total Fat: 2.5 g
  • Cholesterol: 18.8 mg
  • Sodium: 830.0 mg
  • Total Carbs: 30.9 g
  • Dietary Fiber: 8.5 g
  • Protein: 19.7 g

View full nutritional breakdown of Rainbow Turkey and Bell Pepper Chili calories by ingredient
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Rainbow Turkey and Bell Pepper Chili

Submitted by: KATPRAT

Introduction

One of my winter staple foods! This is so easy and delicious--a great dish for get togethers. I always have to give out the recipe!!! One of my winter staple foods! This is so easy and delicious--a great dish for get togethers. I always have to give out the recipe!!!
Number of Servings: 12

Ingredients

    20 oz. Extra Lean Ground Turkey Breast
    1 30 oz. can Kuner's chili beans in chili sauce
    2 15 oz. cans Kuner's Jalepeno Black Beans
    2 14.5 oz. cans Kuner's Chili Tomatoes
    1 10 oz. can Ro-Tel Diced Tomatoes with Lime Juice & Cilantro
    2-3 bell peppers, diced (I like to use one yellow and one green for color)
    1/2 cup diced yellow oniion
    Dried cilantro, 1 tsp. or to taste
    Dried oregano, 1 tsp. or to taste
    Chili powder, 1 Tbls. or to taste
    Garlic powder, 1 tsp. or to taste
    Ground Cumin, 1 tsp. or to taste
    Olive oil cooking spray

Directions

Open all cans and dump into a large pot, stir together and begin heating over medium heat.

Meanwhile, spray a skillet with olive oil cooking spray. Sautee onions and peppers with oregano and cilantro a few minutes, until just tender. Dump into pot and stir in with bean/tomato mixture.

Then in same skillet, cook turkey until done (no longer pink), adding chili powder, garlic powder, and cumin to taste. Dump into pot and stir well.

It is ready to serve immediately, and reheats well. This makes a LARGE pot of chili, about twelve 1.25 cup servings. It is very colorful, flavorful, and filling! I serve with shredded cheese, light sour cream, and crushed tortilla chips for toppings (all optional--it's great alone!), not included in nutrition info.

Number of Servings: 12

Recipe submitted by SparkPeople user KATPRAT.






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