Turkey chili (v2)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 260.7
- Total Fat: 2.5 g
- Cholesterol: 36.7 mg
- Sodium: 312.8 mg
- Total Carbs: 33.6 g
- Dietary Fiber: 11.0 g
- Protein: 27.2 g
View full nutritional breakdown of Turkey chili (v2) calories by ingredient
Number of Servings: 15
Ingredients
-
Beans, pinto, dried, bulk - QFC, 2 cup (dry)
Turkey, breast, ground, 99% fat free - Jennie-O, 40 oz
Onions, raw, 1 cup (140 grams)
Elephant Garlic, 1 clove (22 grams)
grams
Beans, kidney, 50% less sodium, canned - S&W, 61 oz
Red Ripe Tomatoes, 5 large (1730 grams)
Chili powder, 2 tbsp
Cumin, 2 tbsp
Salsa, chunky, medium (or) hot - Pace, 8 oz
Directions
1. Soak, rinse, cook, and drain pinto beans.
2. In a large pot, brown turkey with chopped onion and garlic.
3. Chop tomatoes.
4. Add all beans, tomatoes, chili powder, cumin, and salsa to turkey mixture. Cook until hot.
5. Simmer covered for 1 hr 45 mins, then uncovered for 15 mins to boil off some of the liquid (optional).
Makes 15 1-cup servings.
Number of Servings: 15
Number of Servings: 15
2. In a large pot, brown turkey with chopped onion and garlic.
3. Chop tomatoes.
4. Add all beans, tomatoes, chili powder, cumin, and salsa to turkey mixture. Cook until hot.
5. Simmer covered for 1 hr 45 mins, then uncovered for 15 mins to boil off some of the liquid (optional).
Makes 15 1-cup servings.
Number of Servings: 15
Number of Servings: 15