Turkey Chili
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 226.8
- Total Fat: 6.7 g
- Cholesterol: 22.5 mg
- Sodium: 706.2 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 6.8 g
- Protein: 19.6 g
View full nutritional breakdown of Turkey Chili calories by ingredient
Introduction
This turkey chili recipe is from Fine Cooking magazine, and it is delicious! This turkey chili recipe is from Fine Cooking magazine, and it is delicious!Number of Servings: 8
Ingredients
-
3 Tbs. veg.oil
1 medium onion, chopped
1 small green pepper, chopped
8 oz. button mushrooms
2 cloves garlic
1-2 fresh jalapeno peppers
2 1/2 Tbs. chili powder
1 tsp dried oregano
1/8 - 1/4 tsp. cyaenne; more to taste
1 1/2 tsp coarse salt; more to taste
Freshly ground black pepper
1 lb. ground turkey
1 can (29 oz) tomato puree
1 can (14 1/2 oz.) diced tomatoes, drained
1 can (15 1/2 oz.) small white beans, rinsed and drained
1 - 2 tsp. balsamic vinegar
Directions
Yields 7 cups; serves 6 - 8
In a medium dutch oven, heat the oil over medium heat. Add the chopped onion and bell pepper. Cook, stirring frequently, until they're just limp and some of the edges are browned, about 7 min.
Meanwhile, slice the mushrooms and mince the garlic cloves and jalapeno. When the onion mixture is ready, add the mushrooms and continue cooking, stirring occasionally, until tender and light brown on the edges, about 5 min.
Add the garlic, jalapeno, chili powder, oregano, cayenne, salt, and pepper. Stir until well blended and fragrant, about 1 min. Loosely break apart the ground turkey and add it to the pot. Gently stir until slightly more separated (don't stir too much or the chili will be mealy) and coated with the other ingredients.
Stir in the tomato puree and diced tomatoes. Bring to a boil, reduce the heat to medium low or low and simmer, stirring frequently, until the sauce is slightly reduced and thickened, about 20 min. Stir in the drained white beans and the balsamic vinegar. Taste and add more cayenne, salt, and pepper or another 1 tsp. balsamic vinegar to taste. Serve immediately or let cool and refrigerate for up to two days. Garnish with sour cream, sniped chives, and shredded Cheddar cheese if you like.
Number of Servings: 8
Recipe submitted by SparkPeople user HILLEG.
In a medium dutch oven, heat the oil over medium heat. Add the chopped onion and bell pepper. Cook, stirring frequently, until they're just limp and some of the edges are browned, about 7 min.
Meanwhile, slice the mushrooms and mince the garlic cloves and jalapeno. When the onion mixture is ready, add the mushrooms and continue cooking, stirring occasionally, until tender and light brown on the edges, about 5 min.
Add the garlic, jalapeno, chili powder, oregano, cayenne, salt, and pepper. Stir until well blended and fragrant, about 1 min. Loosely break apart the ground turkey and add it to the pot. Gently stir until slightly more separated (don't stir too much or the chili will be mealy) and coated with the other ingredients.
Stir in the tomato puree and diced tomatoes. Bring to a boil, reduce the heat to medium low or low and simmer, stirring frequently, until the sauce is slightly reduced and thickened, about 20 min. Stir in the drained white beans and the balsamic vinegar. Taste and add more cayenne, salt, and pepper or another 1 tsp. balsamic vinegar to taste. Serve immediately or let cool and refrigerate for up to two days. Garnish with sour cream, sniped chives, and shredded Cheddar cheese if you like.
Number of Servings: 8
Recipe submitted by SparkPeople user HILLEG.