Turkey & Veg Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
3 tbsp Olive Oil 20 oz Jennie-O Lean Ground Turkey 8 oz fresh Portabella Mushrooms2 medium zucchini, coarse cut2 medium Green Bell Pepper, coarse cut2 medium sweet onions, coarse cut2 tbsp Chili powder 2 tsp Garlic powder 1 tsp Cumin Powder 1 28-30 oz can Crushed Tomatoes 1 8 oz can Tomato Sauce 3 cup (8 fl oz) Water, tap (use to rinse out tomato cans)2 cans dark red Kidney beans, rinsed
1. crumble and brown meat in olive oil in dutch oven
2. add coarsely chopped onion, peppers, mushrooms, and zucchini into pot and cook for a couple of minutes
3. add chili, garlic and cumin and stir
4.add canned crushed tomato and tomato sauce and water, stir well and bring to simmer
5. add rinsed kidney beans to simmering pot and cook for 1 hour on low
Serving Size: recipe makes 10 servings of approximately 2 cups
Number of Servings: 1
Recipe submitted by SparkPeople user KRAZEE4KIDS.
2. add coarsely chopped onion, peppers, mushrooms, and zucchini into pot and cook for a couple of minutes
3. add chili, garlic and cumin and stir
4.add canned crushed tomato and tomato sauce and water, stir well and bring to simmer
5. add rinsed kidney beans to simmering pot and cook for 1 hour on low
Serving Size: recipe makes 10 servings of approximately 2 cups
Number of Servings: 1
Recipe submitted by SparkPeople user KRAZEE4KIDS.
Nutritional Info Amount Per Serving
- Calories: 2,741.8
- Total Fat: 86.0 g
- Cholesterol: 400.0 mg
- Sodium: 6,477.7 mg
- Total Carbs: 307.0 g
- Dietary Fiber: 92.4 g
- Protein: 198.4 g
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