Three Alarm Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
In a small bowl add ½ pinto beans, ½ red beans, ½ kidney beans, after sorting, add boiling water and set aside.
In a large nonstick skillet brown turkey. While turkey is browning cut up 4 gloves of garlic, 5 tomatoes, 1 green pepper, 1 habanero pepper, 2 jalapeno peppers, and ¼ of an onion. Add to a 2 quart slow cooker. Add 2 8oz cans of tomato sauce and 1 6oz can of tomato paste. Stir together while adding 4 ¾ cups water. Risen beans and add beans to slow cooker. Drain and rinse turkey add 1 tsp. chili powder, 1 tsp. ground cumin, 1 tsp. cayenne pepper, 1 tsp. ground mustard, & 1 tsp. cilantro leaves and mix well. Add to slow cooker.
Mix all ingredients together and add the final 2 tsp. of chili powder and 2 tsp. ground cumin and stir.
Slow cook chili on low for 6-8 hours or until beans are done. Stirring occasionally.
NOTE** you may need to add extra water since you are cooking dry beans.
Makes 8 1 cup servings
Serving Size: Makes 8 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user JANETJONES1220.
Three Alarm Chili½ cup dry pinto beans½ cup dry red beans½ cup kidney beans1 pound fat free turkey4 cloves of garlic5 tomatoes1 green bell pepper1 habanero pepper2 jalapeno peppers¼ of an onion2 8oz cans of tomato sauce1 6oz can tomato paste3 tsp. chili powder (divided)3 tsp. ground cumin (divided)1 tsp. cayenne pepper1 tsp. ground mustard1 tsp. cilantro leaves36 oz. water
In a small bowl add ½ pinto beans, ½ red beans, ½ kidney beans, after sorting, add boiling water and set aside.
In a large nonstick skillet brown turkey. While turkey is browning cut up 4 gloves of garlic, 5 tomatoes, 1 green pepper, 1 habanero pepper, 2 jalapeno peppers, and ¼ of an onion. Add to a 2 quart slow cooker. Add 2 8oz cans of tomato sauce and 1 6oz can of tomato paste. Stir together while adding 4 ¾ cups water. Risen beans and add beans to slow cooker. Drain and rinse turkey add 1 tsp. chili powder, 1 tsp. ground cumin, 1 tsp. cayenne pepper, 1 tsp. ground mustard, & 1 tsp. cilantro leaves and mix well. Add to slow cooker.
Mix all ingredients together and add the final 2 tsp. of chili powder and 2 tsp. ground cumin and stir.
Slow cook chili on low for 6-8 hours or until beans are done. Stirring occasionally.
NOTE** you may need to add extra water since you are cooking dry beans.
Makes 8 1 cup servings
Serving Size: Makes 8 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user JANETJONES1220.
Nutritional Info Amount Per Serving
- Calories: 158.9
- Total Fat: 3.5 g
- Cholesterol: 20.0 mg
- Sodium: 683.8 mg
- Total Carbs: 23.7 g
- Dietary Fiber: 6.8 g
- Protein: 11.4 g
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