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Nutritional Info
  • Servings Per Recipe: 25
  • Amount Per Serving
  • Calories: 140.8
  • Total Fat: 2.2 g
  • Cholesterol: 21.4 mg
  • Sodium: 307.5 mg
  • Total Carbs: 25.0 g
  • Dietary Fiber: 10.6 g
  • Protein: 13.9 g

View full nutritional breakdown of Chili with a little less sodium and a little more fiber calories by ingredient
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Chili with a little less sodium and a little more fiber

Submitted by: CFMOSS

Introduction

entered not because it is unusual although hopefully it is very tasty, but so that I can track sodium (used what I had but attempted to drop sodium) as well as increase fiber (barley both adds fiber and thickens without tomato paste) and to share with my family who use sparkpeople; chili purists of course will scoff, but I look for healthy tasty options so here's one. entered not because it is unusual although hopefully it is very tasty, but so that I can track sodium (used what I had but attempted to drop sodium) as well as increase fiber (barley both adds fiber and thickens without tomato paste) and to share with my family who use sparkpeople; chili purists of course will scoff, but I look for healthy tasty options so here's one.
Number of Servings: 25

Ingredients

    1 1/2 bags dried kidney beans, softened
    1 pound 99% lean ground turkey breast
    1 package (5 links) Honeysuckle white hot Italian sausage links
    2 onions, chopped
    3 cups chopped green peppers (I used some hot ones too)
    28 oz can diced tomatoes
    4 14.5 oz no salt added cans diced tomatoes
    2 cups V8 juice
    1 cup dry barley
    3 tablespoons chili powder
    1 tablespoon garlic powder (didn't have any fresh)
    1 tablespoon ground cumin
    1.5 pounds chopped fresh tomatoes

Directions

Soften the dry kidney beans. Spray big pot (8 qt) with olive oil spray. Add onions and green peppers. Cook until softened. Add some of the garlic powder and cumin. Add the ground turkey and the turkey sausage links (I took the skins off and broke up the meat). Cook until browned. Add some more of the garlic powder and cumin. Pour in the cans of tomatoes and V8. Stir well. Bring to a gentle boil. Add barley and chili powder. Let cook a nice amount of time to blend the flavors (at least an hour to cook the barley, but longer is even better). Add kidney beans. Cook even longer. Ideally another hour. Good fall all afternoon cooking recipe. Oh...calories are based on 25 1 cup servings - if it turns out to be more - I'll make a change here.

Number of Servings: 25

Recipe submitted by SparkPeople user CFMOSS.






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