Turkey and pinto bean chili with fire roasted chiles and peppers


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Nutritional Info
  • Servings Per Recipe: 40
  • Amount Per Serving
  • Calories: 105.4
  • Total Fat: 3.7 g
  • Cholesterol: 32.0 mg
  • Sodium: 201.0 mg
  • Total Carbs: 8.0 g
  • Dietary Fiber: 2.2 g
  • Protein: 10.8 g

View full nutritional breakdown of Turkey and pinto bean chili with fire roasted chiles and peppers calories by ingredient
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Introduction

Roasting fresh chilies and peppers adds a special smoky warmth to this healthy and hearty chili. Roasting fresh chilies and peppers adds a special smoky warmth to this healthy and hearty chili.
Number of Servings: 40

Ingredients

    1 pound dried pinto beans
    2 pounds ground turkey
    1 small onion, chopped
    3 tbsp cilantro stems, chopped
    5 cloves garlic
    3 tablespoons all-purpose flour
    4 cups water
    3 tablespoons chili powder
    2 tablespoons ground cumin
    1/2 cup roasted green chiles, diced
    1/2 cup roasted red bell peppers, diced
    1 teaspoon sugar
    1 (28 ounce) can crushed tomatoes
    2 teaspoons cider vinegar
    1 teaspoons salt
    2 tbsp Worcestershire
    1 tbsp soy sauce

Directions


1) Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid.

2) If you can, find fresh New Mexican chiles. Core and take out the seeds from the chiles and red bell pepper. Char on a grill and peel off the blackened skin. Dice and set aside.

3) In a Dutch oven, cook the turkey, onion and cilantro over medium heat until meat is no longer pink; drain. Stir in flour until blended. Gradually stir in water. Add the beans, chili powder, cumin and sugar. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender. Stir in the tomatoes, vinegar and salt; heat through, stirring occasionally.

Serving Size: Makes 40, 1/2 cup servings

Number of Servings: 40

Recipe submitted by SparkPeople user ECHUCK.

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