Prin's Low Sodium Chili with Beans and Turkey
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 25
Ingredients
1lb 93% Lean Ground White Turkey2c dry great northern beans2c dry mixed beans2c dry red kidney beans1 can Bush's Black Beans Reduced Sodium4 cans Contadina Tomato Paste (or like brand with ONLY Tomatoes as ingredient - or you're adding sodium)at least 12 cans water (3 cans water per can of paste - guarantees you get every last drop of tomato from each can!)6-8 cups extra water1 can Chopped Chilies2tbsp Extra Virgin Olive OilRecommended spices (to your liking):Cumin - I shake it till I taste it ;)Cayenne - NOM! Heat that chili up a notch!Ancho Chili Powder - or the real things, if ya got 'emPepper - Must in everything!Garlic - fresh/chopped best, but powder in a pinch!Onion - I use powder, because I don't like actual onions ;)Oregano/MarjoramCilantroGround CardamomCoriander Seed(if you add salt, be sure to add it to your nutritional values!)
Prep:
Prepare all the beans.
Chop/blend roasted red peppers.
Brown turkey, drain excess fat (ha! I'm using 93%). (spices here a good idea, if you're not going to drain most away)
Cook:
Put all ingredients into a huge stock pot and mix well.
I usually put the cans of paste in with the meat first, to get a good blending as I add the water. I will often add more water as needed (6-8 cups), as much cooks away during the simmering. It may seem thin, but after overnight it does thicken.
Add seasonings to taste - I use a lot of cumin and crushed red pepper, as well as cayenne or any other powders I have handy.
Keep stirring every so often, to keep solids from sticking to the bottom of the pot.
Best if left on a simmer overnight. Even better after a day or two. Great to freeze portions and nuke as needed! (Unless you're feeding a healthy army, you have to have some room in your freezer to make this size batch.)
Serving Suggestion:
Top servings with a serving of shredded cheese of your choice. Even better if you have the room to put a dollop of sour cream in your plan! Definitely a meal in a bowl!
Serving Size: Divide into approx 25 bowls (who knows, it's a huge stock pot! Will edit if I determine, after it's done.)
Number of Servings: 25
Recipe submitted by SparkPeople user PRINCHESSA.
Prepare all the beans.
Chop/blend roasted red peppers.
Brown turkey, drain excess fat (ha! I'm using 93%). (spices here a good idea, if you're not going to drain most away)
Cook:
Put all ingredients into a huge stock pot and mix well.
I usually put the cans of paste in with the meat first, to get a good blending as I add the water. I will often add more water as needed (6-8 cups), as much cooks away during the simmering. It may seem thin, but after overnight it does thicken.
Add seasonings to taste - I use a lot of cumin and crushed red pepper, as well as cayenne or any other powders I have handy.
Keep stirring every so often, to keep solids from sticking to the bottom of the pot.
Best if left on a simmer overnight. Even better after a day or two. Great to freeze portions and nuke as needed! (Unless you're feeding a healthy army, you have to have some room in your freezer to make this size batch.)
Serving Suggestion:
Top servings with a serving of shredded cheese of your choice. Even better if you have the room to put a dollop of sour cream in your plan! Definitely a meal in a bowl!
Serving Size: Divide into approx 25 bowls (who knows, it's a huge stock pot! Will edit if I determine, after it's done.)
Number of Servings: 25
Recipe submitted by SparkPeople user PRINCHESSA.
Nutritional Info Amount Per Serving
- Calories: 195.9
- Total Fat: 2.4 g
- Cholesterol: 12.8 mg
- Sodium: 82.1 mg
- Total Carbs: 38.5 g
- Dietary Fiber: 17.2 g
- Protein: 17.2 g
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