Turkey chili (v4)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 330.7
- Total Fat: 4.8 g
- Cholesterol: 34.4 mg
- Sodium: 499.5 mg
- Total Carbs: 44.2 g
- Dietary Fiber: 17.5 g
- Protein: 35.3 g
View full nutritional breakdown of Turkey chili (v4) calories by ingredient
Number of Servings: 16
Ingredients
-
Beans, lentils, dried - Kroger, 453 grams
Oil, olive, extra vigin - Private Selection, 1 tbsp
Onions, raw, 140 grams
Elephant Garlic, 46 grams
Turkey, breast, ground, 99% fat free - Jennie-O, 40 oz
Peppers, jalapenos, diced - Ortega, 113 grams
Chili powder, 2 tbsp
Cumin, 2 tbsp
Salsa, chunky, medium - Pace, 224 grams
Beans, soy, canned - Organics, 850 grams
Beans, pinto, canned - Organics, 850 grams
Beans, kidney, canned - Organics, 850 grams
Red Ripe Tomatoes, 4 large
Tomato, paste, 100% Natural - Hunt's, 170 grams
Directions
1. Sort, rinse, cook, and drain lentils.
2. Heat olive oil in a large pot.
3. Add chopped onion and garlic and saute until tender.
4. Add turkey, peppers, chili powder, cumin, salsa, and stir frequently over medium heat until cooked.
5. Add beans, chopped tomatoes, and cook until everything is hot.
6. Simmer gently covered for 1-2 hours, stirring occassionally.
7. Add tomato paste to thicken as needed.
8. Simmer uncovered for 10-15 mins to boil off excess liquid as needed.
Makes 16 1.5-cup servings.
Number of Servings: 16
Recipe submitted by SparkPeople user SWEBB0.
2. Heat olive oil in a large pot.
3. Add chopped onion and garlic and saute until tender.
4. Add turkey, peppers, chili powder, cumin, salsa, and stir frequently over medium heat until cooked.
5. Add beans, chopped tomatoes, and cook until everything is hot.
6. Simmer gently covered for 1-2 hours, stirring occassionally.
7. Add tomato paste to thicken as needed.
8. Simmer uncovered for 10-15 mins to boil off excess liquid as needed.
Makes 16 1.5-cup servings.
Number of Servings: 16
Recipe submitted by SparkPeople user SWEBB0.