Turkey Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
32 oz Ground Turkey (Jennio Turkey 93/7) 1.5 cup (15 oz can) Hunt's Fire Roasted Diced Tomato with its juice & 1/2 can of water to rinse all the tomato to ensure there is enough liquid for the chile4 tbsp Ketchup - Hunts "No Preservatives" Tomato Ketchup 8 tbsp La Victoria Red & or Green Taco Sauce, mild 2 tsp Granulated Sugar 1 tbsp Apple Cider Vinegar, Bragg's Organic 1 can (12 oz) yields Yellow Sweet Corn, Canned 1 serving Beans, Kidney beans dark red 3 serve can Salt & Pepper to taste 2 TBS Chili powder4 TBS Dried Onion Flakes2 tsp onion powder2 tsp Garlic powder (granulated garlic)1 tsp dried oregano
1. Brown ground turkey in deep skillet, breaking it up into pieces as it cooks.
2. Season with all the dry spices as it browns.
3. Once turkey is cooked through add the wet ingredients & spices, i.e., tomatoes, corn, taco sauce, ketchup, vinegar.
4. Let it simmer for at least 20 minutes to 1/2 an hour for all the flavors to blend.
5. Taste for seasoning and add more salt & pepper or more taco sauce if you feel it needs it. Add a little water if it looks like it needs more sauciness.
6. Optional: Serve garnished with black olives, cherry tomatoes or tomato slices, sour cream, shredded cheddar cheese. Delicious in a tortilla/taco shell or over a bed of rice or as a topper for taco salad.
Serving Size: 10 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user QUEENLADY2008.
2. Season with all the dry spices as it browns.
3. Once turkey is cooked through add the wet ingredients & spices, i.e., tomatoes, corn, taco sauce, ketchup, vinegar.
4. Let it simmer for at least 20 minutes to 1/2 an hour for all the flavors to blend.
5. Taste for seasoning and add more salt & pepper or more taco sauce if you feel it needs it. Add a little water if it looks like it needs more sauciness.
6. Optional: Serve garnished with black olives, cherry tomatoes or tomato slices, sour cream, shredded cheddar cheese. Delicious in a tortilla/taco shell or over a bed of rice or as a topper for taco salad.
Serving Size: 10 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user QUEENLADY2008.
Nutritional Info Amount Per Serving
- Calories: 192.6
- Total Fat: 6.7 g
- Cholesterol: 64.0 mg
- Sodium: 420.3 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 2.0 g
- Protein: 18.7 g
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