Turkey chili (v4)
- Number of Servings: 16
Ingredients
Beans, lentils, dried - Kroger, 453 gramsOil, olive, extra vigin - Private Selection, 1 tbspOnions, raw, 140 gramsElephant Garlic, 46 gramsTurkey, breast, ground, 99% fat free - Jennie-O, 40 ozPeppers, jalapenos, diced - Ortega, 113 gramsChili powder, 2 tbspCumin, 2 tbspSalsa, chunky, medium - Pace, 224 gramsBeans, soy, canned - Organics, 850 gramsBeans, pinto, canned - Organics, 850 gramsBeans, kidney, canned - Organics, 850 gramsRed Ripe Tomatoes, 4 largeTomato, paste, 100% Natural - Hunt's, 170 grams
1. Sort, rinse, cook, and drain lentils.
2. Heat olive oil in a large pot.
3. Add chopped onion and garlic and saute until tender.
4. Add turkey, peppers, chili powder, cumin, salsa, and stir frequently over medium heat until cooked.
5. Add beans, chopped tomatoes, and cook until everything is hot.
6. Simmer gently covered for 1-2 hours, stirring occassionally.
7. Add tomato paste to thicken as needed.
8. Simmer uncovered for 10-15 mins to boil off excess liquid as needed.
Makes 16 1.5-cup servings.
Number of Servings: 16
Recipe submitted by SparkPeople user SWEBB0.
2. Heat olive oil in a large pot.
3. Add chopped onion and garlic and saute until tender.
4. Add turkey, peppers, chili powder, cumin, salsa, and stir frequently over medium heat until cooked.
5. Add beans, chopped tomatoes, and cook until everything is hot.
6. Simmer gently covered for 1-2 hours, stirring occassionally.
7. Add tomato paste to thicken as needed.
8. Simmer uncovered for 10-15 mins to boil off excess liquid as needed.
Makes 16 1.5-cup servings.
Number of Servings: 16
Recipe submitted by SparkPeople user SWEBB0.
Nutritional Info Amount Per Serving
- Calories: 330.7
- Total Fat: 4.8 g
- Cholesterol: 34.4 mg
- Sodium: 499.5 mg
- Total Carbs: 44.2 g
- Dietary Fiber: 17.5 g
- Protein: 35.3 g
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