3 Bean Turkey Chili


4.4 of 5 (18)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 322.4
  • Total Fat: 7.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 617.3 mg
  • Total Carbs: 39.0 g
  • Dietary Fiber: 13.6 g
  • Protein: 27.1 g

View full nutritional breakdown of 3 Bean Turkey Chili calories by ingredient


Introduction

Hearty chili with lots of protein and fiber. Hearty chili with lots of protein and fiber.
Number of Servings: 6

Ingredients

    1 lb ground turkey
    1 med onion, chopped
    1 med green bell pepper, chopped
    3 tsp minced garlic
    1/2 tbsp olive oil
    1 can reduced sodium chicken broth
    1 14 oz can diced tomatoes, undrained
    1 14 oz can pinto beans, drained and rinsed
    1 14 oz can black beans, drained and rinsed
    1 14 oz can kidney beans, drained and rinsed
    1 tsp each oregano, cumin and pepper
    1/4 tsp cayenne pepper (or to taste)

Directions

In a large saucepan brown turkey in olive oil, breaking into bits. Add onion, bell pepper and garlic, saute until soft. Add tomatoes, beans, chicken broth and spices. Bring to a boil and simmer 1/2 hour or until thickened a little. Always better the next day!

Number of Servings: 6

Recipe submitted by SparkPeople user CHENIA.

Member Ratings For This Recipe


  •  no profile photo

    Good
    Needed a little more spice for my taste buds...but good for my husband - 6/30/13


  • no profile photo


    I made it with no oil, substituted water and no salt tomato sauce instead of broth, loved it. - 3/12/13


  • no profile photo


    how much is a serving??? 1 cup, 1/2 cup, 1.5 cups? - 1/6/13


  • no profile photo

    Very Good
    added a can of tomato sauce, was great! - 1/11/12


  • no profile photo

    Incredible!
    I am giving this recipe 5 stars only because I tweaked it a bit. I used black, kidney and garbanzo beans; the canned tomatoes were already seasoned and had no added salt; and after putting it all together, I added two 8 ounce cans of tomato sauce plus 2T tomato paste. Yum! - 10/1/11