Chili with multiple beans and using ground turkey and sausage
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 pound lean ground turkey or lean ground beef ½ pound of sausage or ¼ pound smoked turkey sausage (finely minced)1 medium onions, chopped2 medium bell pepper – chopped1 ½ to 2 stalks of celery minced½ teaspoon cayenne pepper plus 2 shakes 2 tablespoons of minced garlic1 ½ teaspoons of dried oregano 1 ½ teaspoons of ground cumin 1 small can of sweet corn, drained17 ounces crushed or diced tomatoes, undrained 6 cups (32 oz.) beef broth or 6 cups of water plus 6 beef bouillon cubes (more or less depending on your soup preference) 1 can (15 ounces) tomato sauce 7 to 7 tablespoon chili powder 1 tablespoon baking cocoa or 1 cube of baking chocolate 1 tablespoon sugar (or more to taste)2 bay leaves 1 ½ teaspoons of salt or to taste. If using beef bouillon cubes, try a teaspoon of salt first then more to taste. 1 can -15 ounces red kidney beans 1 can - 15 ounces cannellini beans, rinsed and drained1 can – Beans in chili sauce
In a Dutch oven or large soup kettle, sauté the bell peppers and onions over medium – set aside. Cook the meat until the meat is no longer pink; drain. Add onions, peppers, oregano and cumin with the meat; cook and stir 1 minute longer. Stir in tomatoes, broth, tomato sauce, cayenne pepper, chili powder, cocoa, bay leaves and salt.
Add beans and corn; heat through. Discard bay leaves.
Bring to a boil.
Reduce heat; cover and simmer for 45 minutes. Simmering longer is better. The best the next day
Or in a crock pot.
Cook and drain the meat.
Throw everything in the crock, stir and cook on high for 4 hours or low for 6-8 hours.
Yield: 12 - 16 servings depending on how much water/broth was added.
Serving Size: 16 servings assuming 1 cup per serving
Number of Servings: 16
Recipe submitted by SparkPeople user LEEWORKMAN.
Add beans and corn; heat through. Discard bay leaves.
Bring to a boil.
Reduce heat; cover and simmer for 45 minutes. Simmering longer is better. The best the next day
Or in a crock pot.
Cook and drain the meat.
Throw everything in the crock, stir and cook on high for 4 hours or low for 6-8 hours.
Yield: 12 - 16 servings depending on how much water/broth was added.
Serving Size: 16 servings assuming 1 cup per serving
Number of Servings: 16
Recipe submitted by SparkPeople user LEEWORKMAN.
Nutritional Info Amount Per Serving
- Calories: 230.8
- Total Fat: 5.5 g
- Cholesterol: 18.7 mg
- Sodium: 1,309.7 mg
- Total Carbs: 29.4 g
- Dietary Fiber: 8.5 g
- Protein: 20.7 g
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