Chili with multiple beans and using ground turkey and sausage

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 230.8
  • Total Fat: 5.5 g
  • Cholesterol: 18.7 mg
  • Sodium: 1,309.7 mg
  • Total Carbs: 29.4 g
  • Dietary Fiber: 8.5 g
  • Protein: 20.7 g

View full nutritional breakdown of Chili with multiple beans and using ground turkey and sausage calories by ingredient
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Introduction

A fairly low calorie chili recipe. Roughly 230 calories per cup. A fairly low calorie chili recipe. Roughly 230 calories per cup.
Number of Servings: 16

Ingredients

    1 pound lean ground turkey or lean ground beef
    ½ pound of sausage or ¼ pound smoked turkey sausage (finely minced)
    1 medium onions, chopped
    2 medium bell pepper – chopped
    1 ½ to 2 stalks of celery minced
    ½ teaspoon cayenne pepper plus 2 shakes
    2 tablespoons of minced garlic
    1 ½ teaspoons of dried oregano
    1 ½ teaspoons of ground cumin
    1 small can of sweet corn, drained
    17 ounces crushed or diced tomatoes, undrained
    6 cups (32 oz.) beef broth or 6 cups of water plus 6 beef bouillon cubes (more or less depending on your soup preference)
    1 can (15 ounces) tomato sauce
    7 to 7 tablespoon chili powder
    1 tablespoon baking cocoa or 1 cube of baking chocolate
    1 tablespoon sugar (or more to taste)
    2 bay leaves
    1 ½ teaspoons of salt or to taste. If using beef bouillon cubes, try a teaspoon of salt first then more to taste.
    1 can -15 ounces red kidney beans
    1 can - 15 ounces cannellini beans, rinsed and drained
    1 can – Beans in chili sauce

Tips

Chili will be better the next day. Pretty much true for all soups.


Directions

In a Dutch oven or large soup kettle, sauté the bell peppers and onions over medium – set aside. Cook the meat until the meat is no longer pink; drain. Add onions, peppers, oregano and cumin with the meat; cook and stir 1 minute longer. Stir in tomatoes, broth, tomato sauce, cayenne pepper, chili powder, cocoa, bay leaves and salt.

Add beans and corn; heat through. Discard bay leaves.

Bring to a boil.

Reduce heat; cover and simmer for 45 minutes. Simmering longer is better. The best the next day


Or in a crock pot.

Cook and drain the meat.

Throw everything in the crock, stir and cook on high for 4 hours or low for 6-8 hours.

Yield: 12 - 16 servings depending on how much water/broth was added.


Serving Size: 16 servings assuming 1 cup per serving

Number of Servings: 16

Recipe submitted by SparkPeople user LEEWORKMAN.

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