Turkey and pinto bean chili with fire roasted chiles and peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 40
Ingredients
1) Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid.
2) If you can, find fresh New Mexican chiles. Core and take out the seeds from the chiles and red bell pepper. Char on a grill and peel off the blackened skin. Dice and set aside.
3) In a Dutch oven, cook the turkey, onion and cilantro over medium heat until meat is no longer pink; drain. Stir in flour until blended. Gradually stir in water. Add the beans, chili powder, cumin and sugar. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender. Stir in the tomatoes, vinegar and salt; heat through, stirring occasionally.
Serving Size: Makes 40, 1/2 cup servings
Number of Servings: 40
Recipe submitted by SparkPeople user ECHUCK.
1 pound dried pinto beans2 pounds ground turkey1 small onion, chopped3 tbsp cilantro stems, chopped5 cloves garlic3 tablespoons all-purpose flour4 cups water3 tablespoons chili powder2 tablespoons ground cumin1/2 cup roasted green chiles, diced1/2 cup roasted red bell peppers, diced1 teaspoon sugar1 (28 ounce) can crushed tomatoes2 teaspoons cider vinegar1 teaspoons salt2 tbsp Worcestershire1 tbsp soy sauce
1) Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid.
2) If you can, find fresh New Mexican chiles. Core and take out the seeds from the chiles and red bell pepper. Char on a grill and peel off the blackened skin. Dice and set aside.
3) In a Dutch oven, cook the turkey, onion and cilantro over medium heat until meat is no longer pink; drain. Stir in flour until blended. Gradually stir in water. Add the beans, chili powder, cumin and sugar. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender. Stir in the tomatoes, vinegar and salt; heat through, stirring occasionally.
Serving Size: Makes 40, 1/2 cup servings
Number of Servings: 40
Recipe submitted by SparkPeople user ECHUCK.
Nutritional Info Amount Per Serving
- Calories: 105.4
- Total Fat: 3.7 g
- Cholesterol: 32.0 mg
- Sodium: 201.0 mg
- Total Carbs: 8.0 g
- Dietary Fiber: 2.2 g
- Protein: 10.8 g