Turkey Chili

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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 152.6
  • Total Fat: 2.8 g
  • Cholesterol: 21.3 mg
  • Sodium: 319.5 mg
  • Total Carbs: 20.3 g
  • Dietary Fiber: 6.8 g
  • Protein: 12.4 g

View full nutritional breakdown of Turkey Chili calories by ingredient


Introduction

Full of texture and flavor - delicious, fills you up and satisfies. Low calorie, low fat, high fiber, high nutrition - but, you have to try to get low sodium or sodium free on your canned ingredients! Organic is usually lower sodium than the low sodium labels. Full of texture and flavor - delicious, fills you up and satisfies. Low calorie, low fat, high fiber, high nutrition - but, you have to try to get low sodium or sodium free on your canned ingredients! Organic is usually lower sodium than the low sodium labels.
Number of Servings: 15

Ingredients

    4 tbsp Cummin - a lot!
    5 tbsp Chili Powder - a lot!
    2 tbsp Fresh chopped garlic
    1 tbsp Cayenne Pepper - to taste
    2tsp olive oil
    1 lb ground, lean turkey
    1 can tomato sauce (low sodium)
    2 cans diced tomatoes (low sodium)
    1 can great northern beans (low sodium)
    1 can pinto beans (low sodium)
    2 cans black beans (low sodium)
    2 cans red kidney beans (low sodium)

Tips

You can use diced tomatoes with green chilis or jalepenos added instead of plain tomatoes. You can add Crystal's hot sauce to give it more zing! Leave out the turkey and you have a fantastic vegetarian chili!!!


Directions

In large pot, fry the turkey in the olive oil, cummin, chili powder, garlic and cayenne pepper. Let the turkey cook well before chopping up and flipping over so that you end up with chunky pieces. Open, strain and wash all of the beans before adding them to the pot. Add the tomato sauce and diced tomatoes (you can use tomatoes with green chilis for a more southwest flavor). Mix all of the ingredients and then bring to a boil. Turn down to a simmer, stri occassionally and eat when you can't resist the wonderful smell any longer!

Serving Size: Makes a big pot, with leftovers to keep in the fridge

Number of Servings: 15

Recipe submitted by SparkPeople user BW89434.