turkey chilli
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 249.6
- Total Fat: 10.0 g
- Cholesterol: 67.3 mg
- Sodium: 924.9 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 5.9 g
- Protein: 23.1 g
View full nutritional breakdown of turkey chilli calories by ingredient
Introduction
turkey chilli for a cold day turkey chilli for a cold dayNumber of Servings: 10
Ingredients
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Use Organic or Whole Foods whenever possible
2lbs. Ground Turkey
2 14.5 oz. cans Organic Tomato Sauce
1 Cup Chopped Organic Onions
1 Cup Organic Red Bell Pepper
4 Large Minced Organic Garlic
2 Cups Chopped Organic Plum Tomatoes (about 3)
2 tsp Organic Sea Salt
1 14.5 Oz. Can White Kidney Beans
1 14.5 Oz. Can Dark Red Beans (Goya Brand)
1/3 Cup Chili Powder (More or Less to Taste)
3.5 Cups Filtered Water
Directions
1. In a large skillet over medium heat, cook ground turkey. Remove.
2. Add garlic, onion, red bell pepper to skillet and cook until onion softened.
3. Place a large soup pot over medium heat and add tomato sauce and chopped tomatoes. Next stir in salt and chili powder. Stir in previously cooked items: turkey, garlic, onion, red bell pepper. Stir in filtered water. Cover pot and heat to a gentle boil then lower to simmer for 1 hour. Stir occasionally during the hour.
4. Add canned beans and heat through, about 10 minutes.
If you like, add extra veggies to your chili such as carrots and/or zucchini
Makes 8 to 10 servings. Freezes Well
Number of Servings: 10
Recipe submitted by SparkPeople user EEYORE0566.
2. Add garlic, onion, red bell pepper to skillet and cook until onion softened.
3. Place a large soup pot over medium heat and add tomato sauce and chopped tomatoes. Next stir in salt and chili powder. Stir in previously cooked items: turkey, garlic, onion, red bell pepper. Stir in filtered water. Cover pot and heat to a gentle boil then lower to simmer for 1 hour. Stir occasionally during the hour.
4. Add canned beans and heat through, about 10 minutes.
If you like, add extra veggies to your chili such as carrots and/or zucchini
Makes 8 to 10 servings. Freezes Well
Number of Servings: 10
Recipe submitted by SparkPeople user EEYORE0566.
