Turkey Chili ala Shan
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 tbsp Chili powder 2 tsp Oregano, ground 7 cloves Garlic 1 large Onions, raw 3 large Scallions, raw 1 cup, chopped Green Peppers (bell peppers) 16 oz Turkey, Ground turkey, 93% lean 1 tbsp Extra Virgin Olive Oil 1 tsp Cumin (ground) 0.50 cup sargento reduced fat shredded mexican cheese 14.50 oz RedPack Petite Diced Tomatoes 1 serving Green Giant Mexicorn (11oz can) 15 oz Black Beans (15 oz can) .75 tsp Salt
Heat olive oil in a large nonstick saucepan over medium high heat. Add the onion, pepper, and garlic. Cook, stirring occasionally until softened (about 5 min). Add in the turkey and cook, breaking it apart until it is no longer pink, (about 3 min). Stir in the beans, tomatoes, mexicorn, scallions, chili powder, cumin, oregano, and salt; bring to a boil. Reduce heat and simmer, covered, until the vegtables are very tender, about 30 mins. Serve with the cheese and sour cream. Tastes even better if made in advance for a meal another time. Keeps in fridge in airtight container for up to 2 days. Makes approximately 6 1-cup servings.
Nutritional Info Amount Per Serving
- Calories: 323.0
- Total Fat: 8.8 g
- Cholesterol: 53.3 mg
- Sodium: 934.9 mg
- Total Carbs: 32.6 g
- Dietary Fiber: 7.4 g
- Protein: 22.7 g
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