Low Sodium Turkey Chili Beans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
1 cups Kidney Beans, dried 2 cups Pinto Beans, dried2 cans (15 oz) Hunt’s Tomato Sauce, No Salt Added2 tbsp Tomato Paste2 Bell Peppers, any combination of colors, diced, lightly sautéed 1 Yellow Onions, diced, lightly sautéed 2 Jalapeño Peppers, chopped finely (seeds and membranes removed) 2 lb. Turkey, Ground turkey, 93% lean1/3 cup Cocoa Powder 1 tbsp Liquid Smoke2 tbsp Cilantro, driedSpice Blend(Make extra to use as taco seasoning mix - 3 tbsp per lb of meat!):1/4 cup Chili Powder 1/4 cup Ground Cumin 1 tbsp Garlic Power 1 tbsp Onion Powder 1 tsp Oregano 1 tsp Smoked Paprika 1 tsp Ground Black Pepper Cayenne Pepper to taste (optional)
Sort through beans, removing any debris such as rocks or twigs. Place in colander and rinse well with warm water. Transfer to a large pot and fill with water (roughly 3 parts water to 1 part beans). Soak beans at room temperature for 4 hours, making sure they remain covered by the water and add more as needed. Drain and rinse the beans well. Place beans in a 6 quart dutch oven. Add enough water to fill the pot so that it's about 1/3 beans and 2/3 water. Bring to a boil for 5 minutes. Stir in 1/2 of the spice mix, cover and reduce heat to just below medium for 30 minutes.
While the beans are cooking, chop the peppers and onions, set aside. Spray a non-stick pan with cooking spray. Sauté the peppers and onions just until they begin to sweat. Add to the beans. Spray the pan again and brown the ground turkey. Add the remaining spice mix and crumble turkey as it browns.
Add the browned turkey, both cans of tomato sauce, tomato paste, cocoa, liquid smoke and cilantro to beans. Stir to combine well. Continue simmering, uncovered, for 60-90 minutes, stirring occasionally, until beans are soft and chili has thickened to your taste.
Serving Size: 20 1-cup servings
Number of Servings: 48
Recipe submitted by SparkPeople user LSM3881125.
While the beans are cooking, chop the peppers and onions, set aside. Spray a non-stick pan with cooking spray. Sauté the peppers and onions just until they begin to sweat. Add to the beans. Spray the pan again and brown the ground turkey. Add the remaining spice mix and crumble turkey as it browns.
Add the browned turkey, both cans of tomato sauce, tomato paste, cocoa, liquid smoke and cilantro to beans. Stir to combine well. Continue simmering, uncovered, for 60-90 minutes, stirring occasionally, until beans are soft and chili has thickened to your taste.
Serving Size: 20 1-cup servings
Number of Servings: 48
Recipe submitted by SparkPeople user LSM3881125.
Nutritional Info Amount Per Serving
- Calories: 99.1
- Total Fat: 1.8 g
- Cholesterol: 13.3 mg
- Sodium: 49.4 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 8.5 g
- Protein: 8.7 g
Member Reviews