Low Cal Hearty 3 Bean Turkey/Chicken Chili
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 271.0
- Total Fat: 5.5 g
- Cholesterol: 40.0 mg
- Sodium: 764.1 mg
- Total Carbs: 35.5 g
- Dietary Fiber: 11.8 g
- Protein: 21.6 g
View full nutritional breakdown of Low Cal Hearty 3 Bean Turkey/Chicken Chili calories by ingredient
Introduction
I whipped this together tonight, with just what I had on hand. My family really liked it and convinced me to make it my first post! As I do with all recipes, you can use this one as a guide, and make whatever changes you think will improve it. The fat content is actually lower than calculated, as I drained the fat off the chicken and turkey.I served this with a dollop of fat free sour cream, a T. of fat free shredded cheddar and some diced green onion (keep in mind these are not added to the calories but they add no fat!) but you can dress it any way you like. I hope you enjoy it! I whipped this together tonight, with just what I had on hand. My family really liked it and convinced me to make it my first post! As I do with all recipes, you can use this one as a guide, and make whatever changes you think will improve it. The fat content is actually lower than calculated, as I drained the fat off the chicken and turkey.
I served this with a dollop of fat free sour cream, a T. of fat free shredded cheddar and some diced green onion (keep in mind these are not added to the calories but they add no fat!) but you can dress it any way you like. I hope you enjoy it!
Number of Servings: 10
Ingredients
-
1 pound 93/7 ground turkey
1 pound 90/10 ground chicken
1 very large onion
1 sweet red bell pepper (or any color), chopped
2 7.75 oz. cans El Pato Tomato Sauce
1 7.75 oz can El Pato Tomato Sauce w/Jalapenos
2 cans chili tomatos
1 lg. can fire roasted whole tomatoes, crushed in hand
1 chicken boullion cube
1 beef boullion cube
2 c. great northern beans
2 c. red kidney beans
2 c. black beans
2 t. garlic
1 t. coriander
1 t. onion powder
1 t. oregano
4 T. chili powder
1 t. worchestershire
2 T. red wine (optional)
zest of one orange
1/4 c. fresh chopped parsley
2 T. fresh chopped cilantro
Directions
This recipe makes approximately 10 2 cup servings, so you may enjoy a nice size bowl!
In dutch oven brown the turkey and chicken ( I do season the meat lightly with light salt and pepper). You may, of course, use all turkey, however I had a pound of each in my freezer, and my husband is partial to the ground chicken. Drain off the fat in a colander. Return to stove on medium high heat and add onion, pepper (my husband thinks he doesn't like peppers, so I had to "hide" it, or I would use more!) and garlic and stir to combine. Add all sauces (you should be able to find the El Pato sauce in the mexican section of your market) and tomatoes and return to a boil. Stir in boullion cubes (I normally do no use these but we live out in the "sticks", lol, and that was all I had on hand!) Add all beans (I measured by cups as I was using large restaurant size cans, but you could certainly use a standard can, just don't forget to adjust the calories) and spices. Then, my secret, the zest of one orange. If this sounds strange to you you may of course leave it out, but I think it adds a little "hmmmm" factor. Stir in spices, worchestershire and wine(you may also omit the wine) and bring to a light boil. Reduce heat and simmer for 30 minutes. Then I turn off the heat and add the cilantro and parsley and stir to combine. I let it sit for 5 minutes, stir and serve! And remember, you get 2 CUPS! We topped ours with a T of fat free sour crean, T of fat free cheddar and some diced green onion (keep in mind these are optional and not figured into the calorie count). I hope you enjoy this chili, it is my first post, and there is alot I would have liked to have done with it, but I was trying to keep the nutrition up and the fat down. :)
Number of Servings: 10
Recipe submitted by SparkPeople user PLAINANDFANCY1.
In dutch oven brown the turkey and chicken ( I do season the meat lightly with light salt and pepper). You may, of course, use all turkey, however I had a pound of each in my freezer, and my husband is partial to the ground chicken. Drain off the fat in a colander. Return to stove on medium high heat and add onion, pepper (my husband thinks he doesn't like peppers, so I had to "hide" it, or I would use more!) and garlic and stir to combine. Add all sauces (you should be able to find the El Pato sauce in the mexican section of your market) and tomatoes and return to a boil. Stir in boullion cubes (I normally do no use these but we live out in the "sticks", lol, and that was all I had on hand!) Add all beans (I measured by cups as I was using large restaurant size cans, but you could certainly use a standard can, just don't forget to adjust the calories) and spices. Then, my secret, the zest of one orange. If this sounds strange to you you may of course leave it out, but I think it adds a little "hmmmm" factor. Stir in spices, worchestershire and wine(you may also omit the wine) and bring to a light boil. Reduce heat and simmer for 30 minutes. Then I turn off the heat and add the cilantro and parsley and stir to combine. I let it sit for 5 minutes, stir and serve! And remember, you get 2 CUPS! We topped ours with a T of fat free sour crean, T of fat free cheddar and some diced green onion (keep in mind these are optional and not figured into the calorie count). I hope you enjoy this chili, it is my first post, and there is alot I would have liked to have done with it, but I was trying to keep the nutrition up and the fat down. :)
Number of Servings: 10
Recipe submitted by SparkPeople user PLAINANDFANCY1.
Member Ratings For This Recipe
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