Turkey chili (v2)
- Number of Servings: 15
Ingredients
Beans, pinto, dried, bulk - QFC, 2 cup (dry)Turkey, breast, ground, 99% fat free - Jennie-O, 40 ozOnions, raw, 1 cup (140 grams)Elephant Garlic, 1 clove (22 grams)gramsBeans, kidney, 50% less sodium, canned - S&W, 61 ozRed Ripe Tomatoes, 5 large (1730 grams)Chili powder, 2 tbspCumin, 2 tbspSalsa, chunky, medium (or) hot - Pace, 8 oz
1. Soak, rinse, cook, and drain pinto beans.
2. In a large pot, brown turkey with chopped onion and garlic.
3. Chop tomatoes.
4. Add all beans, tomatoes, chili powder, cumin, and salsa to turkey mixture. Cook until hot.
5. Simmer covered for 1 hr 45 mins, then uncovered for 15 mins to boil off some of the liquid (optional).
Makes 15 1-cup servings.
Number of Servings: 15
Number of Servings: 15
2. In a large pot, brown turkey with chopped onion and garlic.
3. Chop tomatoes.
4. Add all beans, tomatoes, chili powder, cumin, and salsa to turkey mixture. Cook until hot.
5. Simmer covered for 1 hr 45 mins, then uncovered for 15 mins to boil off some of the liquid (optional).
Makes 15 1-cup servings.
Number of Servings: 15
Number of Servings: 15
Nutritional Info Amount Per Serving
- Calories: 260.7
- Total Fat: 2.5 g
- Cholesterol: 36.7 mg
- Sodium: 312.8 mg
- Total Carbs: 33.6 g
- Dietary Fiber: 11.0 g
- Protein: 27.2 g
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