Tex-Mex Chili for 18 (large crockpot)

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4.7 of 5 (28)

Nutritional Info

Servings Per Recipe: 18
Amount Per Serving
Calories: 257.8

Total Fat: 6.2 g
Cholesterol: 53.3 mg
Sodium: 1,033.9 mg
Total Carbs: 30.8 g
Dietary Fiber: 9.0 g
Protein: 22.8 g

View full nutritional breakdown of Tex-Mex Chili for 18 (large crockpot) calories by ingredient

Introduction

This tex mex chili is amazing served with a bit of shredded cheddar cheese and sour cream. Servings are a generous 2 cup size. This tex mex chili is amazing served with a bit of shredded cheddar cheese and sour cream. Servings are a generous 2 cup size.

Minutes to Prepare: 10

Minutes to Cook: 240

Number of Servings: 18

Ingredients

Turkey, Ground turkey, 93% lean, 48 oz

Garlic minced, 6 cloves

Chili powder, 2 tbsp

Cumin, ground, 1.5 tsp

Beans, red kidney, 5 cup

Beans, white, 1 cup

Celery, raw, 3 cup, diced

Onions, raw, 3 cup, chopped

Green Peppers, 1.5 cup, chopped

Tomatoes with green chilies, 2-10 oz cans

Canned Tomatoes, 7 cups (3-4 cans)

*V8 spicy hot, 24 oz

Tomato Paste, 3-6oz cans

Salt, .75 tsp

Directions

1. In a large skillet cook the ground turkey and garlic until meat is brown. Drain off fat. Stir in chili powder and cumin; cook 2 minutes more.
2. Meanwhile, in a very large crockery cooker combine beans, celery, onion and green pepper. Add undrained tomatoes, undrained tomatoes with chili peppers, V8, tomato paste and salt. Stir in meat mixture.
3. Cover; cook on low heat setting for 8-10 hours or on high heat setting for 4-5 hours. Ladle chili into soup bowls. Pass shredded chees and sour cream with chili (optional) Makes 12-18 servings. Nutritional information has been calculated using 18 2 cup servings.

Number of Servings: 18

Recipe submitted by SparkPeople user ADVNTRGRL.