Beasley's Turkey Chili
- Number of Servings: 8
Ingredients
1 3lb 'tube' of ground turkey1 Small red onion2 cans of seasoned chili beans (I use mild and then add heat on my own, better flavor that way, I think... hot chili beans are just hot for the sake of being hot)2 cans of diced/crushed tomatoes (found some 'Chili Ready' ones this last batch I made.. I'll use them again cause I like how this batch turned out)1 packet Chili Seasoning Mix (low sodium)SaltPepperChili PowderRed Pepper FlakesShredded Reduced fat Cheddar cheeseLight Sour creamOne big giant pot and a bunch of gladware to divide it into
Rough dice onion and brown with ground turkey. Add salt, pepper, and about tablespoon of chili powder to season turkey. Drain fat when completely browned.
Open 4 cans and dump, along with the packet of chili seasoning. Stir it all together completely.
Add more salt, pepper, chili powder, and red pepper flakes for a bit of heat to taste. Keep in mind that the 'heat' develops over time.. you won't taste how hot it is right away. I usually put in between one-to-two teaspoons of red pepper.
Bring it up to heat, and turn the burner on low, cover and simmer for two hours (or crock pot it) stirring every 15 minutes. Cool slightly, divide it up and freeze/fridge. Always better 24 hours later, of course.
Add cheese, and sour cream and devour. You now have my totally 'top secret' chili recipe. Use it wisely.
Serving Size: Makes around 6-8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user CAPTAINJEN.
Open 4 cans and dump, along with the packet of chili seasoning. Stir it all together completely.
Add more salt, pepper, chili powder, and red pepper flakes for a bit of heat to taste. Keep in mind that the 'heat' develops over time.. you won't taste how hot it is right away. I usually put in between one-to-two teaspoons of red pepper.
Bring it up to heat, and turn the burner on low, cover and simmer for two hours (or crock pot it) stirring every 15 minutes. Cool slightly, divide it up and freeze/fridge. Always better 24 hours later, of course.
Add cheese, and sour cream and devour. You now have my totally 'top secret' chili recipe. Use it wisely.
Serving Size: Makes around 6-8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user CAPTAINJEN.
Nutritional Info Amount Per Serving
- Calories: 480.2
- Total Fat: 19.0 g
- Cholesterol: 141.3 mg
- Sodium: 1,267.1 mg
- Total Carbs: 29.9 g
- Dietary Fiber: 7.7 g
- Protein: 47.1 g
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