Stephanie's Turkey Chili
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 403.4
- Total Fat: 6.8 g
- Cholesterol: 40.0 mg
- Sodium: 520.5 mg
- Total Carbs: 65.7 g
- Dietary Fiber: 1.2 g
- Protein: 28.6 g
IntroductionAn easy take on chili adapted from my mother's recipe. An easy take on chili adapted from my mother's recipe.
1 pound Ground Turkey
2 30-oz. cans Light Red Kidney Beans (rinsed)
2 18.6-oz. cans Campbell's Healthy Request Tomato Soup
Chili Powder (to taste)
Non-stick Cooking Spray
I've omitted onions per my husband's preference; however feel free to add some to your liking! Just finely chop the onion and add to turkey while browning, heating until turkey is cooked through and onions start to become tender.
Add rinsed Kidney Beans and cans of Tomato Soup to stock pot and stir.
Add Water and stir; for this recipe I used 18.6-oz., however, you may add more or less depending on your preferred thickness of chili. Note that if you do add more water, this will change the amount of servings/nutritional value per serving.
Heat stock pot on stove to boiling; reduce and simmer covered, stirring occasionally 15-20 minutes. Add Chili Powder to taste.
Serving Size: makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user BOWIEGIRL84.