Turkey and pinto bean chili with fire roasted chiles and peppers
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
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
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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.
