Christmas Leftover Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1# turkey1# ham1/2# chicken breast2 green bell peppers2 red bell peppers2 cans (10oz) Rotel diced tomatoes & green chilies2 cans (29oz) tomato sauce1 can (28oz) crushed tomatoes2 white onions1T garlic3T chili powder1T black pepper2t saltShredded cheese & sour cream for garnish
Chop the turkey, ham and chicken to your liking. A food processor will shred it nicely, or use a chef's knife for larger pieces.
Set your oven to broil. Wash and cut each bell pepper in half, removing the seeds. Spray a cookie sheet with Pam and arrange peppers on the sheet. Spray the peppers with Pam and broil for 5-8 minutes, or until slightly blackened. I find the red peppers take a bit longer than the green. Chop the peppers after roasting.
Slice one onion and sauté over low heat in olive oil, along with the garlic, until the onions are clear (about 30-45 minutes).
Place the meat, chopped peppers, Rotel tomatoes, crushed tomatoes and tomato sauce in a large stock pot. Chop the other onion and add it to the mix. If you can't find Rotel tomatoes, just use crushed tomatoes and add a bit more spice.
Add the chili powder, black pepper and salt. Set the heat for medium and bring the chili to a boil while the onions are cooking.
When the sautéd onions are clear, add the onions and garlic to the chili and allow the entire batch to simmer, covered, for about 90 minutes, stirring every 20 minutes.
Serve with shredded cheese & sour cream on the side, or over noodles if desired.
Makes 16 one cup servings. 150 calories, 2g fat, 17 carbs, 17 protein before garnish or noodles.
Enjoy!
Number of Servings: 16
Recipe submitted by SparkPeople user GREGSMCDONALD.
Set your oven to broil. Wash and cut each bell pepper in half, removing the seeds. Spray a cookie sheet with Pam and arrange peppers on the sheet. Spray the peppers with Pam and broil for 5-8 minutes, or until slightly blackened. I find the red peppers take a bit longer than the green. Chop the peppers after roasting.
Slice one onion and sauté over low heat in olive oil, along with the garlic, until the onions are clear (about 30-45 minutes).
Place the meat, chopped peppers, Rotel tomatoes, crushed tomatoes and tomato sauce in a large stock pot. Chop the other onion and add it to the mix. If you can't find Rotel tomatoes, just use crushed tomatoes and add a bit more spice.
Add the chili powder, black pepper and salt. Set the heat for medium and bring the chili to a boil while the onions are cooking.
When the sautéd onions are clear, add the onions and garlic to the chili and allow the entire batch to simmer, covered, for about 90 minutes, stirring every 20 minutes.
Serve with shredded cheese & sour cream on the side, or over noodles if desired.
Makes 16 one cup servings. 150 calories, 2g fat, 17 carbs, 17 protein before garnish or noodles.
Enjoy!
Number of Servings: 16
Recipe submitted by SparkPeople user GREGSMCDONALD.
Nutritional Info Amount Per Serving
- Calories: 149.7
- Total Fat: 1.9 g
- Cholesterol: 38.4 mg
- Sodium: 861.1 mg
- Total Carbs: 16.7 g
- Dietary Fiber: 3.4 g
- Protein: 17.0 g
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