Turkey Salsa Kale Chili
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 257.6
- Total Fat: 8.3 g
- Cholesterol: 58.3 mg
- Sodium: 629.6 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 6.0 g
- Protein: 21.7 g
View full nutritional breakdown of Turkey Salsa Kale Chili calories by ingredient
Introduction
This Turkey chili has a little salsa kick and some great added nutrition from baby kale. Tastes great, and is low fat and low calorie besides! This Turkey chili has a little salsa kick and some great added nutrition from baby kale. Tastes great, and is low fat and low calorie besides!Number of Servings: 6
Ingredients
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1 lb Ground Organic Turkey
2 T Grapeseed Oil
1 c Chopped Onions
3 cloves minced garlic
1 14.5 oz can Muir Glen Fire Roasted Diced Tomatoes
1 c Frontera Jalapeno Cilantro Salsa
2 c stemmed, chopped Baby Kale
1 15.5 oz can Dark Red Kidney Beans
1 c Imagine No-Chicken Broth
Juice of 1 lime
Ground black pepper to taste ~ 1/2 tsp
2 T Ancho Chili Powder
1 tsp Smoked Spanish Paprika
1 tsp Cumin
1/2 tsp Mexican Oregano
1/2 tsp Chipotle Powder
Tips
Can simmer longer if it seems too watery, or add a little water if it seems too thick. There is no added salt to this, as the ingredients that were used had enough sodium. Add salt to taste, if needed.
Directions
Heat pot on medium heat and add oil. Saute' ground turkey until just about cooked through. Add onions and saute' for another 2 minutes. Add minced garlic and saute' another minute. Add ancho chili powder, paprika, cumin, ground black pepper, & oregano. Saute' for another minute or 2. Add salsa, no-chicken broth, lime juice, and tomatoes. Simmer for 10 minutes. Add kidney beans and kale. Simmer for another 10 minutes. In the last 5 minutes, add the Chipotle powder. Make 6 cups. 1 cup= 1 serving. Serves 4-6.
Serving Size: Makes 6 1-cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user -SEVEN-.
Serving Size: Makes 6 1-cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user -SEVEN-.