peanut sauce turkey chili

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 297.4
  • Total Fat: 11.8 g
  • Cholesterol: 18.0 mg
  • Sodium: 822.3 mg
  • Total Carbs: 31.1 g
  • Dietary Fiber: 8.5 g
  • Protein: 21.9 g

View full nutritional breakdown of peanut sauce turkey chili calories by ingredient
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Number of Servings: 10


    For peanut sauce:
    Peanuts, dry-roasted, 1 cup
    Water, tap, 1/3 cup
    Garlic, 2 clove
    Soy sauce (tamari), 1 tbsp
    Sesame Oil, 2 1tsp
    Brown Sugar, 6 tsp packed
    Fish Sauce, 2 tbsp
    Lime Juice, .5 lime yields
    Pepper, red or cayenne, 1 tsp or chili sauce
    *Coconut Milk, .5 cup

    For chili:
    *Jennie-O Extra Lean Ground Turkey, 16 oz
    Bush's, Black Beans, 3 cup (2 cans)
    *Tomato (Roma), 5
    Yellow Sweet Corn, Frozen, 1 cup kernels
    Beans, red kidney, 1.5 cup (1 can)
    Onions, raw, .5 cup, chopped
    Garlic, 2 clove


Make peanut sauce
Place all ingredients up to and including coconut sauce in a blender or food processor. Blend or process until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water or coconut milk.
Do a taste test, adding more fish sauce if not salty enough, or more cayenne if not spicy enough. If too salty, add a squeeze of fresh lime juice. If you'd prefer it sweeter, add more sugar.
Serve warm or at room temperature as a dip with fresh veggies, with chicken or beef satay, fresh spring rolls, or other Asian finger foods. Or mix with noodles to create a Thai-style noodle dish or cold noodle salad. Enjoy!
Note: This sauce will thicken as it sits - just add a little water or coconut milk to thin it out, as needed. Otherwise it stores well if kept covered in the refrigerator (keep up to 2 weeks, or freeze).

Put remaining ingredients, with any optional spices (chili powder, etc) in a slow cooker with 2 cups water and optional vegetable stock. Cook on low for 8 hours.

After chili is made, crush tomatoes (while still in chili), remove tomato skins and add peanut sauce (to taste).

Number of Servings: 10

Recipe submitted by SparkPeople user MANISHAV.

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