Homemade veggie and Turkey Chili
- Number of Servings: 6
Ingredients
5 cloves garlic1 raw onion chopped/minced1 green pepper chopped2 stalks celery chopped4 oz lean ground turkey1 can dark red kidney beans1 can black beans1 can diced tomatoes, no salt added1/2 6 oz can of tomato pasteworcestershire saucespices
Makes abt 6 cups of Chili. The spices are approximate, I just sprinkled them in to taste. Also, used salt substitute and pepper and cayenne pepper. Same with the worcestershire sauce.
1. In saucepan, add chopped/minced garlic, chopped/minced onion, chopped bell peppers, chopped celery with half cup of water and cover and cook on medium heat. If water evaporates, just add a little more to keep from burning and sticking to the bottom of pan. cook until almost tender
2. In a frying pan, brown turkey meat and add some chili pepper, cumin, salt and pepper and garlic and onion powder.
3. Add meat to sauce pan with the veggies, once the veggies are almost tender.
4. Drain and rinse one can of black beans and one can of dark red kidney beans. Add to sauce pan.
5. Add one 16 oz can of diced tomatoes, no salt added.
6. add 1/2 can of tomato paste and 1/2 cup of water. ad more water and tomato paste if you want a juicier chili
7. add more of the spices and worcestershire sauce on the recipe to desired taste of chili.
8. Cover and Simmer for 10 -15 mins. stirring often. Taste and add spices as needed and more water if needed.
Number of Servings: 6
Recipe submitted by SparkPeople user JEN_COLE.
1. In saucepan, add chopped/minced garlic, chopped/minced onion, chopped bell peppers, chopped celery with half cup of water and cover and cook on medium heat. If water evaporates, just add a little more to keep from burning and sticking to the bottom of pan. cook until almost tender
2. In a frying pan, brown turkey meat and add some chili pepper, cumin, salt and pepper and garlic and onion powder.
3. Add meat to sauce pan with the veggies, once the veggies are almost tender.
4. Drain and rinse one can of black beans and one can of dark red kidney beans. Add to sauce pan.
5. Add one 16 oz can of diced tomatoes, no salt added.
6. add 1/2 can of tomato paste and 1/2 cup of water. ad more water and tomato paste if you want a juicier chili
7. add more of the spices and worcestershire sauce on the recipe to desired taste of chili.
8. Cover and Simmer for 10 -15 mins. stirring often. Taste and add spices as needed and more water if needed.
Number of Servings: 6
Recipe submitted by SparkPeople user JEN_COLE.
Nutritional Info Amount Per Serving
- Calories: 267.2
- Total Fat: 2.7 g
- Cholesterol: 13.3 mg
- Sodium: 604.7 mg
- Total Carbs: 47.9 g
- Dietary Fiber: 14.6 g
- Protein: 16.3 g
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