Emily's Turkey Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 1/2 lbs ground turkey (680g)2 bell peppers (I used red and yellow, but 2 red or green are fine), chopped1 can light cream of tomato soup (Tesco light choices in the UK) (400g)1 can chopped tomatoes in juice (400g)1 can red kidney beans (400g or 240g drained), drained and rinsed1 can black beans (400g or 230g drained), drained and rinsed1 beef stock cube, mixed with 450ml boiling water2-3 cloves garlic, minced2 tbsp chili powder (or to taste, depending on brand)2 tbsp paprika1 tbsp each of ground cumin and corianderSalt and pepper to taste1 bay leaf (not crumbled!)
1. Pour 1-2 tbsp oil in a large stock pot and cook the turkey mince, adding salt and pepper to taste. After 5-8 minutes, add the chopped bell peppers (and onion if you want it), cook 3 minutes.
2. Add the tomato soup, stock, chopped tomatoes, and beans, stir and toss in the bay leaf.
3. Add spices, stir and bring to a boil. Reduce heat to medium low and simmer for 2 hours. Taste every 30 minutes and add spice to taste. More cumin and chili powder may be needed. If you want it sweeter, you can add a few tbsp of splenda, brown sugar, or honey.
4. Remove bay leaf prior to serving. Serve over brown rice and top with a bit of grated cheddar If you feel like it!
NOTE: The brand of chili powder can hugely alter the amount of spice, so I suggest starting with a smaller amount and adding more later in the cooking process, as the flavours will deepen as it cooks.
Serving Size: Approx. 8 1-c servings
Number of Servings: 8
Recipe submitted by SparkPeople user VENART.
2. Add the tomato soup, stock, chopped tomatoes, and beans, stir and toss in the bay leaf.
3. Add spices, stir and bring to a boil. Reduce heat to medium low and simmer for 2 hours. Taste every 30 minutes and add spice to taste. More cumin and chili powder may be needed. If you want it sweeter, you can add a few tbsp of splenda, brown sugar, or honey.
4. Remove bay leaf prior to serving. Serve over brown rice and top with a bit of grated cheddar If you feel like it!
NOTE: The brand of chili powder can hugely alter the amount of spice, so I suggest starting with a smaller amount and adding more later in the cooking process, as the flavours will deepen as it cooks.
Serving Size: Approx. 8 1-c servings
Number of Servings: 8
Recipe submitted by SparkPeople user VENART.
Nutritional Info Amount Per Serving
- Calories: 274.4
- Total Fat: 10.7 g
- Cholesterol: 0.0 mg
- Sodium: 359.6 mg
- Total Carbs: 22.3 g
- Dietary Fiber: 10.8 g
- Protein: 22.1 g
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