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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 365.0
  • Total Fat: 6.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 153.9 mg
  • Total Carbs: 35.1 g
  • Dietary Fiber: 2.5 g
  • Protein: 41.1 g

View full nutritional breakdown of Turkey Chili Con Carne calories by ingredient
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Turkey Chili Con Carne

Submitted by: DREAMING_ALOUD
Turkey Chili Con Carne

Introduction

A simple, easy recipe that can cook while you're out (or doing something more interesting!).

Yield: 4 generous-sized servings
Prep time: 10 - 15 minutes
Cooking time: 2.5 hours
A simple, easy recipe that can cook while you're out (or doing something more interesting!).

Yield: 4 generous-sized servings
Prep time: 10 - 15 minutes
Cooking time: 2.5 hours

Number of Servings: 4

Ingredients

    2 x 400g can chopped tomatoes (Napolina)
    1 x 420g can red kidney beans in chili sauce
    500g minced turkey, lean
    beef stock*
    1 tbsp chili powder (I use mild; you can use hot if you like things more spicy!)
    1 large onion, diced
    1 large leek, sliced to rounds
    1 large squeeze tomato paste (tomato puree) - approx. 0.25 cup

    * I use a knorr stock pot (the gel type ones) but add it to the mince as-is, without diluting it in water. Whatever stock you use, don't mix it with water (so the wonderful home-made stuff is out I'm afraid) as otherwise it'll get far too watery and will take longer to cook. Also, if using beef stock is a problem for you, you can replace with chicken or vegetable - I like to use beef though as it gives a bigger flavour.

Directions

Pre-heat oven to 200 C / 390 F.

1. Brown off the minced turkey in your chilli pot (yes, this is a one-pot wonder!). Break it up a little. You shouldn't need any oil but might want to use some if your pan isn't non-stick.
2. Chop the leek and onion. Keep them separate.
3. Once the mince is browned, add the onion and stock. Continue to saute lightly for a couple of minutes.
4. Remove the pot from the heat. Add the cans of tomatoes and beans. Stir.
5. Add the leeks, tomato paste and chili powder to the pot and stir thoroughly.
6. Bake in oven for approx. 2.5 hours, stirring every hour wherever possible.

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Serving Suggestions:

- Top with a little grated cheese or your choice of herb
- On rice - brown or long grain is best
- In tortilla wraps
- In taco shells
- On pasta

It'll keep in the fridge, covered, for a couple of days, and reheats well in the microwave.

Number of Servings: 4

Recipe submitted by SparkPeople user DREAMING_ALOUD.






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