Tex-Mex Chili for 18 (large crockpot)
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 257.8
- Total Fat: 6.2 g
- Cholesterol: 53.3 mg
- Sodium: 1,033.9 mg
- Total Carbs: 30.8 g
- Dietary Fiber: 9.0 g
- Protein: 22.8 g
View full nutritional breakdown of Tex-Mex Chili for 18 (large crockpot) calories by ingredient
Introduction
This tex mex chili is amazing served with a bit of shredded cheddar cheese and sour cream. Servings are a generous 2 cup size. This tex mex chili is amazing served with a bit of shredded cheddar cheese and sour cream. Servings are a generous 2 cup size.Number of Servings: 18
Ingredients
-
Turkey, Ground turkey, 93% lean, 48 oz
Garlic minced, 6 cloves
Chili powder, 2 tbsp
Cumin, ground, 1.5 tsp
Beans, red kidney, 5 cup
Beans, white, 1 cup
Celery, raw, 3 cup, diced
Onions, raw, 3 cup, chopped
Green Peppers, 1.5 cup, chopped
Tomatoes with green chilies, 2-10 oz cans
Canned Tomatoes, 7 cups (3-4 cans)
*V8 spicy hot, 24 oz
Tomato Paste, 3-6oz cans
Salt, .75 tsp
Directions
1. In a large skillet cook the ground turkey and garlic until meat is brown. Drain off fat. Stir in chili powder and cumin; cook 2 minutes more.
2. Meanwhile, in a very large crockery cooker combine beans, celery, onion and green pepper. Add undrained tomatoes, undrained tomatoes with chili peppers, V8, tomato paste and salt. Stir in meat mixture.
3. Cover; cook on low heat setting for 8-10 hours or on high heat setting for 4-5 hours. Ladle chili into soup bowls. Pass shredded chees and sour cream with chili (optional) Makes 12-18 servings. Nutritional information has been calculated using 18 2 cup servings.
Number of Servings: 18
Recipe submitted by SparkPeople user ADVNTRGRL.
2. Meanwhile, in a very large crockery cooker combine beans, celery, onion and green pepper. Add undrained tomatoes, undrained tomatoes with chili peppers, V8, tomato paste and salt. Stir in meat mixture.
3. Cover; cook on low heat setting for 8-10 hours or on high heat setting for 4-5 hours. Ladle chili into soup bowls. Pass shredded chees and sour cream with chili (optional) Makes 12-18 servings. Nutritional information has been calculated using 18 2 cup servings.
Number of Servings: 18
Recipe submitted by SparkPeople user ADVNTRGRL.
Member Ratings For This Recipe
-
CHOKOBOYSMOM
-
NIKKI_NIK
-
CD692611
-
QUEENY77
-
ROSSYFLOSSY
-
1HAPPYSPIRIT
-
RO2BENT
-
DEE107
-
NANCYPAT1
-
1RETSGM
-
TAYLORGANG2018
-
ZRIE014
-
CATTY_GAL
-
JFETMAY
-
BECKCOM
-
TINNYMC222
-
VDAVIES
The chili was such a hit! My daughter LOVED it and keeps asking when I'm going to make it again. My son didn't like the beans so next time I will put his servings aside before adding the beans. I brought it to lunch at work and 2 co-workers asked for a taste and subsequently asked for the recipe. - 9/12/13
-
PLEINRC
-
ERNABANANA
Next time I will 1/2 the recipe bc it did not fit in my crockpot. The photo I submitted above is of HALF the recipe. I was able reduce the sodium by over 50% by using NSA beans (black instead of white) and NSA tomato products. Reg.V8 + 1 jalapeno. My husband said it tastes like "restaurant chili." - 9/10/11
-
SHANNJ77
-
MATWOO
-
VINGRAM
-
RAVENETTE1
-
SUZIEQ_32256
-
PAXOPALIAN
-
SLHOLT11
-
OH2BTHIN3
-
PJONES9288