Venison or Turkey Mole Soup

Name: Venison or Turkey Mole Soup Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 16
Ingredients: 1 tsp. olive oil; 2 lbs. ground venison or turkey; 2 cups chopped onion; 2 cups chopped bell peppers; 4 tbsp. chili powder; 8 cloves garlic chopped or minced; 4 (14.5 oz) cans fat-free low sodium chicken broth; 1 cup raisins; 1 tsp. salt; 1 tsp. pepper; 2 (19 oz.) cans black beans drained; 2 (14.5 oz.) can diced tomatoes undrained; 2 (4.5 oz) can chopped green chilies undrained (we only use one can for this large recipe since we have a 2 year old)

Minutes to Prepare: 20
Minutes to Cook: 30

Number of Servings: 16

Ingredients

1 tsp. olive oil2 lbs. ground venison or turkey2 cups chopped onion2 cups chopped bell peppers4 tbsp. chili powder8 cloves garlic, chopped or minced4 (14.5 oz) cans fat-free, low sodium chicken broth1 cup raisins1 tsp. salt1 tsp. pepper2 (19 oz.) cans black beans, drained2 (14.5 oz.) can diced tomatoes, undrained2 (4.5 oz) can chopped green chilies, undrained (we only use one can for this large recipe since we have a 2 year old)

Directions

Heat oil in dutch oven over medium heat. Add venison or turkey, cook 5 minutes or until browned, stirring to crumble. Add onion, bell pepper, chili powder and garlic; cook 5 minutes, stirring frequently. Combine mole and chicken broth, stirring with a whisk. Add broth mixture, raisins and the rest of the ingredients to dutch oven. Stir to combine and bring to a boil. Cover, reduce heat and simmer 20 minutes. Makes 16 (1 1/4 cup) servings.

Number of Servings: 16

Recipe submitted by SparkPeople user EGLEAVES.

Servings Per Recipe: 16

Nutritional Info Amount Per Serving

Calories: 236.6
Total Fat: 6.5 g
Cholesterol: 55.5 mg
Sodium: 370.8 mg
Total Carbs: 25.7 g
Dietary Fiber: 6.3 g
Protein: 20.3 g

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