Low Sodium Turkey Chili Beans
Nutritional Info
- Servings Per Recipe: 48
- Amount Per Serving
- Calories: 99.1
- Total Fat: 1.8 g
- Cholesterol: 13.3 mg
- Sodium: 49.4 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 8.5 g
- Protein: 8.7 g
View full nutritional breakdown of Low Sodium Turkey Chili Beans calories by ingredient
Introduction
I wrote this recipe when my husband was craving chili beans while recovering from a heart attack. I reduced the sodium content by using dried beans, my own spice blend and canned tomato sauce that was made with no added salt. HINT: Make a larger batch of the spice blend and use 3 Tbsp per pound of meat for taco seasoning! I wrote this recipe when my husband was craving chili beans while recovering from a heart attack. I reduced the sodium content by using dried beans, my own spice blend and canned tomato sauce that was made with no added salt. HINT: Make a larger batch of the spice blend and use 3 Tbsp per pound of meat for taco seasoning!Number of Servings: 48
Ingredients
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1 cups Kidney Beans, dried
2 cups Pinto Beans, dried
2 cans (15 oz) Hunt’s Tomato Sauce, No Salt Added
2 tbsp Tomato Paste
2 Bell Peppers, any combination of colors, diced, lightly sautéed
1 Yellow Onions, diced, lightly sautéed
2 Jalapeño Peppers, chopped finely (seeds and membranes removed)
2 lb. Turkey, Ground turkey, 93% lean
1/3 cup Cocoa Powder
1 tbsp Liquid Smoke
2 tbsp Cilantro, dried
Spice Blend
(Make extra to use as taco seasoning mix - 3 tbsp per lb of meat!):
1/4 cup Chili Powder
1/4 cup Ground Cumin
1 tbsp Garlic Power
1 tbsp Onion Powder
1 tsp Oregano
1 tsp Smoked Paprika
1 tsp Ground Black Pepper
Cayenne Pepper to taste (optional)
Tips
This recipe makes about 5 quarts of chili. Prep time listed doesn't include soaking time. If you don't want to soak the beans, you can cook them for a total of 3 hours, adding the other ingredients at about the 2 hours point.
Directions
Sort through beans, removing any debris such as rocks or twigs. Place in colander and rinse well with warm water. Transfer to a large pot and fill with water (roughly 3 parts water to 1 part beans). Soak beans at room temperature for 4 hours, making sure they remain covered by the water and add more as needed. Drain and rinse the beans well. Place beans in a 6 quart dutch oven. Add enough water to fill the pot so that it's about 1/3 beans and 2/3 water. Bring to a boil for 5 minutes. Stir in 1/2 of the spice mix, cover and reduce heat to just below medium for 30 minutes.
While the beans are cooking, chop the peppers and onions, set aside. Spray a non-stick pan with cooking spray. Sauté the peppers and onions just until they begin to sweat. Add to the beans. Spray the pan again and brown the ground turkey. Add the remaining spice mix and crumble turkey as it browns.
Add the browned turkey, both cans of tomato sauce, tomato paste, cocoa, liquid smoke and cilantro to beans. Stir to combine well. Continue simmering, uncovered, for 60-90 minutes, stirring occasionally, until beans are soft and chili has thickened to your taste.
Serving Size: 20 1-cup servings
Number of Servings: 48
Recipe submitted by SparkPeople user LSM3881125.
While the beans are cooking, chop the peppers and onions, set aside. Spray a non-stick pan with cooking spray. Sauté the peppers and onions just until they begin to sweat. Add to the beans. Spray the pan again and brown the ground turkey. Add the remaining spice mix and crumble turkey as it browns.
Add the browned turkey, both cans of tomato sauce, tomato paste, cocoa, liquid smoke and cilantro to beans. Stir to combine well. Continue simmering, uncovered, for 60-90 minutes, stirring occasionally, until beans are soft and chili has thickened to your taste.
Serving Size: 20 1-cup servings
Number of Servings: 48
Recipe submitted by SparkPeople user LSM3881125.