Low Cal Hearty 3 Bean Turkey/Chicken Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 pound 93/7 ground turkey1 pound 90/10 ground chicken1 very large onion1 sweet red bell pepper (or any color), chopped2 7.75 oz. cans El Pato Tomato Sauce1 7.75 oz can El Pato Tomato Sauce w/Jalapenos2 cans chili tomatos1 lg. can fire roasted whole tomatoes, crushed in hand1 chicken boullion cube1 beef boullion cube2 c. great northern beans2 c. red kidney beans2 c. black beans2 t. garlic1 t. coriander1 t. onion powder1 t. oregano4 T. chili powder1 t. worchestershire2 T. red wine (optional)zest of one orange1/4 c. fresh chopped parsley2 T. fresh chopped cilantro
This recipe makes approximately 10 2 cup servings, so you may enjoy a nice size bowl!
In dutch oven brown the turkey and chicken ( I do season the meat lightly with light salt and pepper). You may, of course, use all turkey, however I had a pound of each in my freezer, and my husband is partial to the ground chicken. Drain off the fat in a colander. Return to stove on medium high heat and add onion, pepper (my husband thinks he doesn't like peppers, so I had to "hide" it, or I would use more!) and garlic and stir to combine. Add all sauces (you should be able to find the El Pato sauce in the mexican section of your market) and tomatoes and return to a boil. Stir in boullion cubes (I normally do no use these but we live out in the "sticks", lol, and that was all I had on hand!) Add all beans (I measured by cups as I was using large restaurant size cans, but you could certainly use a standard can, just don't forget to adjust the calories) and spices. Then, my secret, the zest of one orange. If this sounds strange to you you may of course leave it out, but I think it adds a little "hmmmm" factor. Stir in spices, worchestershire and wine(you may also omit the wine) and bring to a light boil. Reduce heat and simmer for 30 minutes. Then I turn off the heat and add the cilantro and parsley and stir to combine. I let it sit for 5 minutes, stir and serve! And remember, you get 2 CUPS! We topped ours with a T of fat free sour crean, T of fat free cheddar and some diced green onion (keep in mind these are optional and not figured into the calorie count). I hope you enjoy this chili, it is my first post, and there is alot I would have liked to have done with it, but I was trying to keep the nutrition up and the fat down. :)
Number of Servings: 10
Recipe submitted by SparkPeople user PLAINANDFANCY1.
In dutch oven brown the turkey and chicken ( I do season the meat lightly with light salt and pepper). You may, of course, use all turkey, however I had a pound of each in my freezer, and my husband is partial to the ground chicken. Drain off the fat in a colander. Return to stove on medium high heat and add onion, pepper (my husband thinks he doesn't like peppers, so I had to "hide" it, or I would use more!) and garlic and stir to combine. Add all sauces (you should be able to find the El Pato sauce in the mexican section of your market) and tomatoes and return to a boil. Stir in boullion cubes (I normally do no use these but we live out in the "sticks", lol, and that was all I had on hand!) Add all beans (I measured by cups as I was using large restaurant size cans, but you could certainly use a standard can, just don't forget to adjust the calories) and spices. Then, my secret, the zest of one orange. If this sounds strange to you you may of course leave it out, but I think it adds a little "hmmmm" factor. Stir in spices, worchestershire and wine(you may also omit the wine) and bring to a light boil. Reduce heat and simmer for 30 minutes. Then I turn off the heat and add the cilantro and parsley and stir to combine. I let it sit for 5 minutes, stir and serve! And remember, you get 2 CUPS! We topped ours with a T of fat free sour crean, T of fat free cheddar and some diced green onion (keep in mind these are optional and not figured into the calorie count). I hope you enjoy this chili, it is my first post, and there is alot I would have liked to have done with it, but I was trying to keep the nutrition up and the fat down. :)
Number of Servings: 10
Recipe submitted by SparkPeople user PLAINANDFANCY1.
Nutritional Info Amount Per Serving
- Calories: 271.0
- Total Fat: 5.5 g
- Cholesterol: 40.0 mg
- Sodium: 764.1 mg
- Total Carbs: 35.5 g
- Dietary Fiber: 11.8 g
- Protein: 21.6 g
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