Schoolroom Chili Mole and Rice
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 324.1
- Total Fat: 6.3 g
- Cholesterol: 20.0 mg
- Sodium: 663.7 mg
- Total Carbs: 54.3 g
- Dietary Fiber: 8.9 g
- Protein: 15.3 g
View full nutritional breakdown of Schoolroom Chili Mole and Rice calories by ingredient
Introduction
Something I whipped up to bring a new spin to the standard "chili" on the school menu. It may be a little too spicy for the youngest palates, but serve with a glass of milk and it's all good! Something I whipped up to bring a new spin to the standard "chili" on the school menu. It may be a little too spicy for the youngest palates, but serve with a glass of milk and it's all good!Number of Servings: 16
Ingredients
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1 tbsp canola oil
1 lb ground turkey breast
1 large onion, minced
1 lb carrots, minced
10 cloves garlic, minced
2 large bell peppers, minced
1 large zucchini, minced
1 tbsp chili powder
1/2 tbsp black pepper
1 tsp garlic powder
1 tbsp oregano
1 tbsp dried minced onion
1 tbsp cocoa powder
1 tsp brown sugar
1 tsp soy sauce
2 cups water
2 cans (680 ml each) Hunt'sŪ Thick & Rich Spicy Red Pepper & Chilies Premium Pasta Sauce (or another spicy tomato sauce)
1 can (796 ml) no salt added diced tomatoes
2 cans (562 ml each) kidney beans, drained and rinsed
6 cups brown Minute Rice, cooked according to package directions (or about 7 1/4 cups leftover cooked brown rice)
Directions
Heat oil in a large pot over medium-high heat.
Add the turkey and brown well, stirring.
Add onion, carrots, garlic, peppers and zucchini and cook 5 minutes, until vegetables begin to soften.
Add the chili powder, pepper, garlic powder, oregano, minced onion, cocoa and brown sugar, stir through.
Add soy sauce, water, tomato sauce, diced tomatoes and beans and stir in.
Bring to a boil, then reduce to a simmer and cook 45 minutes - 1 hour.
Just before serving, stir in the cooked rice.
Serving Size: serves 16 adults or 35 kids
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Add the turkey and brown well, stirring.
Add onion, carrots, garlic, peppers and zucchini and cook 5 minutes, until vegetables begin to soften.
Add the chili powder, pepper, garlic powder, oregano, minced onion, cocoa and brown sugar, stir through.
Add soy sauce, water, tomato sauce, diced tomatoes and beans and stir in.
Bring to a boil, then reduce to a simmer and cook 45 minutes - 1 hour.
Just before serving, stir in the cooked rice.
Serving Size: serves 16 adults or 35 kids
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.