Emily's Turkey Chili
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 274.4
- Total Fat: 10.7 g
- Cholesterol: 0.0 mg
- Sodium: 359.6 mg
- Total Carbs: 22.3 g
- Dietary Fiber: 10.8 g
- Protein: 22.1 g
View full nutritional breakdown of Emily's Turkey Chili calories by ingredient
Introduction
A healthier take on chili, can me make in a stock pot or in a slow cooker (but I don't have one, so stock pot it is!). It can be tweaked a bit with extra veggies, like onions and zucchini. A healthier take on chili, can me make in a stock pot or in a slow cooker (but I don't have one, so stock pot it is!). It can be tweaked a bit with extra veggies, like onions and zucchini.Number of Servings: 8
Ingredients
-
1 1/2 lbs ground turkey (680g)
2 bell peppers (I used red and yellow, but 2 red or green are fine), chopped
1 can light cream of tomato soup (Tesco light choices in the UK) (400g)
1 can chopped tomatoes in juice (400g)
1 can red kidney beans (400g or 240g drained), drained and rinsed
1 can black beans (400g or 230g drained), drained and rinsed
1 beef stock cube, mixed with 450ml boiling water
2-3 cloves garlic, minced
2 tbsp chili powder (or to taste, depending on brand)
2 tbsp paprika
1 tbsp each of ground cumin and coriander
Salt and pepper to taste
1 bay leaf (not crumbled!)
Directions
1. Pour 1-2 tbsp oil in a large stock pot and cook the turkey mince, adding salt and pepper to taste. After 5-8 minutes, add the chopped bell peppers (and onion if you want it), cook 3 minutes.
2. Add the tomato soup, stock, chopped tomatoes, and beans, stir and toss in the bay leaf.
3. Add spices, stir and bring to a boil. Reduce heat to medium low and simmer for 2 hours. Taste every 30 minutes and add spice to taste. More cumin and chili powder may be needed. If you want it sweeter, you can add a few tbsp of splenda, brown sugar, or honey.
4. Remove bay leaf prior to serving. Serve over brown rice and top with a bit of grated cheddar If you feel like it!
NOTE: The brand of chili powder can hugely alter the amount of spice, so I suggest starting with a smaller amount and adding more later in the cooking process, as the flavours will deepen as it cooks.
Serving Size: Approx. 8 1-c servings
Number of Servings: 8
Recipe submitted by SparkPeople user VENART.
2. Add the tomato soup, stock, chopped tomatoes, and beans, stir and toss in the bay leaf.
3. Add spices, stir and bring to a boil. Reduce heat to medium low and simmer for 2 hours. Taste every 30 minutes and add spice to taste. More cumin and chili powder may be needed. If you want it sweeter, you can add a few tbsp of splenda, brown sugar, or honey.
4. Remove bay leaf prior to serving. Serve over brown rice and top with a bit of grated cheddar If you feel like it!
NOTE: The brand of chili powder can hugely alter the amount of spice, so I suggest starting with a smaller amount and adding more later in the cooking process, as the flavours will deepen as it cooks.
Serving Size: Approx. 8 1-c servings
Number of Servings: 8
Recipe submitted by SparkPeople user VENART.