Turkey Chili with Corn and Black Beans (v2)
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 303.4
- Total Fat: 5.8 g
- Cholesterol: 34.4 mg
- Sodium: 583.1 mg
- Total Carbs: 39.7 g
- Dietary Fiber: 11.1 g
- Protein: 27.2 g
IntroductionThis is my variation on "Turkey Chili with Corn and Black Beans" submitted by DMWOOD13. This is my variation on "Turkey Chili with Corn and Black Beans" submitted by DMWOOD13.
2 tbsp olive oil
3 tbsp garlic, minced
1 large white onion, diced
1 red bell pepper, diced
1 habanero pepper, diced
20 oz ground turkey, extra lean
2 tbsp chili powder
1 tbsp cumin
1/2 tsp oregano
1 can whole kernel corn
1 lg Hothouse tomato, diced
1 can kidney beans
1 can seasoned pinto chili beans
1 can black beans
3 Roma tomatoes, chopped
1 small red onion, chopped
1 orange bell pepper, chopped
1) For all of the peppers I include the seeds, but that is optional.
2) For all of the canned items I usually get the low sodium varieties when available.
3) For all of the canned items I usually include the juice, but that is optional as well.
4) Garnish with light shredded jack and/or cheddar cheese, dollop of light sour cream, fresh cilantro, crushed tortilla chips, etc.
When oil is hot, add garlic, white onion, red bell pepper, habanero pepper.
Stir until onions are caramelized.
Add turkey, chili powder, cumin, oregano.
Stir until turkey is cooked.
Add corn and Hothouse tomato and stir until corn softens slightly.
Add beans one can at a time, stirring one in and allowing pot to regain temperature before adding next can.
Bring to a boil.
Add Roma tomatoes, red onion, and orange bell pepper.
Reduce heat, cover, and simmer low for 45-60 minutes.
Serving Size: Makes 8 1.75-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user SWEBB0.