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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 338.7
  • Total Fat: 7.6 g
  • Cholesterol: 28.1 mg
  • Sodium: 807.9 mg
  • Total Carbs: 51.3 g
  • Dietary Fiber: 15.5 g
  • Protein: 21.4 g

View full nutritional breakdown of Three Bean Turkey Chili with Vegetables calories by ingredient
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Three Bean Turkey Chili with Vegetables

Submitted by: MIGHTYFINEWINE
Three Bean Turkey Chili with Vegetables

Introduction

This makes a massive amount of chili and freezes fantastically. It's packed with veggies and three different kinds of beans, so it's full of great vitamins and nutrients.

This recipe is also amazing as a vegetarian dish. Just take out the ground turkey.

This is an adapted Cooking Light recipe.
This makes a massive amount of chili and freezes fantastically. It's packed with veggies and three different kinds of beans, so it's full of great vitamins and nutrients.

This recipe is also amazing as a vegetarian dish. Just take out the ground turkey.

This is an adapted Cooking Light recipe.

Number of Servings: 12

Ingredients

    2 tablespoons canola oil
    1 cups chopped onion
    1 cup chopped red bell pepper (about 2 large)
    1 lb. lean ground turkey
    1 tbsp. minced garlic
    2 cups frozen whole-kernel corn
    2 cups chopped zucchini (about 2 large)
    2 tbsp. chili powder
    1 tbsp. dried oregano
    1 tbsp. ground cumin
    1 teaspoon salt
    2 (28-oz) cans crushed tomatoes
    2 (16-oz) cans pinto beans, rinsed and drained
    1 (16-oz) can kidney beans, rinsed and drained
    1 (15-oz) can black beans, rinsed and drained
    1 (6-oz) can tomato paste

Directions

Heat oil in large soup pot over medium heat. Saute onions and green peppers in oil until tender. Add ground turkey and garlic, cook until ground turkey is browned. Add remaining ingredients and stir well. Bring to a boil. Reduce heat and simmer on low for 45 minutes. Serve with low fat cheese and a dollop of low fat sour cream.

Nutritional info does not include sour cream or cheese.

Makes 12 — 1 1/2 c. servings.

Number of Servings: 12

Recipe submitted by SparkPeople user MIGHTYFINEWINE.






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