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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 275.4
  • Total Fat: 10.0 g
  • Cholesterol: 48.8 mg
  • Sodium: 811.8 mg
  • Total Carbs: 27.8 g
  • Dietary Fiber: 8.9 g
  • Protein: 21.0 g

View full nutritional breakdown of Turkey Chili - Not Too Hot, but YUMMY! calories by ingredient
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Turkey Chili - Not Too Hot, but YUMMY!

Submitted by: SHANDEH

Introduction

This chili is perfect on its own. It's also good with tortilla chips, or served over a hot baked potato. Tasty!

It is easy to eat - not too hot.

The grape jelly and ketchup adds a comforting flavor that really brings this chili to life.
This chili is perfect on its own. It's also good with tortilla chips, or served over a hot baked potato. Tasty!

It is easy to eat - not too hot.

The grape jelly and ketchup adds a comforting flavor that really brings this chili to life.

Number of Servings: 8

Ingredients

    Chili Seasoning (ingredients below, to the dotted line):
    Chili Powder - 1 Tablespoon
    Salt - 1/2 teaspoon
    Old Bay Seasoning - 2 teaspoons
    Onion Powder - 1/2 teaspoon
    Cumin (ground) - 1 teaspoon
    Garlic Powder - 1/4 teaspoon
    Oregano (ground) - 1/2 teaspoon
    - - - - - - - - - - - - - - - - - - - - - - - - - - -

    Black Beans - 1 can (15+ ounces)
    Kidney Beans - 1 can (15+ ounces)
    Diced Tomatoes - 1 can (15+ ounces)
    Chopped Onions - 1/2 cup
    Ground Turkey - 1 pound
    Olive Oil - 1 Tablespoon

    Add later:
    Grape Jelly - 1 Tablespoon
    Heinz Ketchup - 1 1/2 Tablespoons
    Cheddar Cheese - 3 cubes (each 1 inch)

Directions

Using a small bowl, mix together all the dry ingredients to make the chili seasoning. Set aside.

Open all the canned ingredients, and set aside. (Do not drain any of them...the liquid will be used in the recipe.)

Chop the onion, and set it aside as well.

Put olive oil in large pot over Medium heat, then add the ground turkey. Brown turkey, stirring occasionally, until it is fully cooked, with no pink spots left.

Stir in the Chili Seasoning you made earlier.
Next, pour in all the canned ingredients, and stir them well.

Heat the mixture, stirring occasionally until it starts to bubble. Reduce heat to Low, cover, and simmer for about an hour. (Check it every few minutes, stirring well, to keep the chili from sticking to the bottom.)

Reduce heat to Warm, and stir in grape jelly and ketchup.
Next, put in the cheese cubes, replace cover, and let it sit until the cheese melts. After a few minutes, remove cover, and stir it well.

Serve and enjoy!

8 servings (or more)

Number of Servings: 8

Recipe submitted by SparkPeople user SHANDEH.






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Member Ratings For This Recipe

  • I just finished eating the chili. very tasty. My whole family liked it. I made my in the crock pot, it was a little watery because it doesn't cook down as much but just the same I will make it again. Many times over. Thanks - 7/13/09

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  • Love this recipe! Will be using it a lot this winter. - 7/2/09

    Reply from SHANDEH (7/2/09)
    So glad you like it! I just realized that I never mentioned when you should add the chopped onions. They should be added with the canned ingredients. Silly me!


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  • I made this and it was really good! will make it again. - 7/2/09

    Reply from SHANDEH (7/2/09)
    Glad you enjoyed it! When I made it this past week, we nibbled on it for 3 days! :D


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