Light Turkey Chili With Kidney Beans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tablespoons vegetable oil or corn oil2 medium onions , chopped fine (about 2 cups)1 red bell pepper , cut into 1/2-inch cubes6 medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons)1/4 cup chili powder1 tablespoon ground cumin2 teaspoons ground coriander1/2 - 1 teaspoon red pepper flakes1 teaspoon dried oregano1/4-1/2 teaspoon cayenne pepper2 pounds 93 percent lean ground turkey2 (15.5-ounce) cans dark red kidney beans , drained and rinsed1 (28-ounce) can diced tomatoes , with juice(28-ounce) can crushed tomatoes2 cups low-sodium chicken brothTable salt2 limes , cut into wedges
1. Heat oil in large heavy-bottomed nonreactive Dutch oven over medium heat until shimmering but not smoking, 3 to 4 minutes. Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. Increase heat to medium-high and add the turkey; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes.
2. With CrockPot- Toss all remaining ingredients in the Crock with the vegetable/turkey medley and let er' rip! Adjust seasoning with additional salt. Serve with lime wedges and condiments if desired.
2. Stove Directions- Add beans, diced tomatoes, crushed tomatoes, chicken broth, and 1 teaspoon salt; bring to boil, then reduce heat to low and simmer, uncovered, stirring occasionally, for 1 hour. Continue to simmer about 40 minutes longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until turkey is tender and chili is dark and slightly thickened. Adjust seasoning with additional salt. Serve with lime wedges and condiments if desired.
Number of Servings: 8
Recipe submitted by SparkPeople user LALASTRIVE.
2. With CrockPot- Toss all remaining ingredients in the Crock with the vegetable/turkey medley and let er' rip! Adjust seasoning with additional salt. Serve with lime wedges and condiments if desired.
2. Stove Directions- Add beans, diced tomatoes, crushed tomatoes, chicken broth, and 1 teaspoon salt; bring to boil, then reduce heat to low and simmer, uncovered, stirring occasionally, for 1 hour. Continue to simmer about 40 minutes longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until turkey is tender and chili is dark and slightly thickened. Adjust seasoning with additional salt. Serve with lime wedges and condiments if desired.
Number of Servings: 8
Recipe submitted by SparkPeople user LALASTRIVE.
Nutritional Info Amount Per Serving
- Calories: 191.5
- Total Fat: 7.1 g
- Cholesterol: 41.3 mg
- Sodium: 586.8 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 6.8 g
- Protein: 16.6 g
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