Low Fat Turkey Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 pkg (about 16 oz.) 99% lean ground turkeyChili Powder, Basil, Oregano, Nutmeg, Cumin (to taste)1 Can Diced Tomatoes1 small can Tomato Paste1 Can red kidney beans1 can Great Northern Beans1/2 medium onion, chopped6 oz. Ronzoni Smart Taste Pasta
In a large pot, brown the turkey and drain (with 99% lean turkey, there isn't much to drain, so you can skip that step if it doesn't seem necessary).
With the stove on medium to low heat, add chili powder and spices and stir. Stir in diced tomatoes and tomato paste. Add enough water to cover everything in the pot. Let cook on medium heat for 20 minutes.
Add pasta (and more water if needed), bring contents to a slight boil and then cook on medium heat for 20 more minutes.
Add Kidney Beans, Great Northern Beans, and chopped onion. Allow chili to cook another 20 minutes, stirring occasionally.
This makes about 8 bowls of chili (The bowls I use probably hold about 2 cups each.)
* Note: You can make this much more quickly if you add all the ingredients (in the order mentioned), but without waiting the 20 minutes in between each time. The chili will turn out just fine, but it may not be as flavorful as if you allow it to sit. It always tastes even better the next day!
Number of Servings: 8
Recipe submitted by SparkPeople user MEGNKY.
With the stove on medium to low heat, add chili powder and spices and stir. Stir in diced tomatoes and tomato paste. Add enough water to cover everything in the pot. Let cook on medium heat for 20 minutes.
Add pasta (and more water if needed), bring contents to a slight boil and then cook on medium heat for 20 more minutes.
Add Kidney Beans, Great Northern Beans, and chopped onion. Allow chili to cook another 20 minutes, stirring occasionally.
This makes about 8 bowls of chili (The bowls I use probably hold about 2 cups each.)
* Note: You can make this much more quickly if you add all the ingredients (in the order mentioned), but without waiting the 20 minutes in between each time. The chili will turn out just fine, but it may not be as flavorful as if you allow it to sit. It always tastes even better the next day!
Number of Servings: 8
Recipe submitted by SparkPeople user MEGNKY.
Nutritional Info Amount Per Serving
- Calories: 238.2
- Total Fat: 5.4 g
- Cholesterol: 40.0 mg
- Sodium: 429.3 mg
- Total Carbs: 33.4 g
- Dietary Fiber: 8.3 g
- Protein: 18.9 g
Member Reviews
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CHEMOGRL
The chili is very good. I had to make some assumptions when makeing it. The recipe leaves out a few things, like measurements for the spices (I can't do "to taste" when it comes to something other than salt and peper) and whether or not to drain the beans. I drained them and it seemed to work. - 3/1/10