Recipe courtesy of Scott Uehlein
and
Nancy Lopez
Turkey Chili
- Level: Easy
- Yield: 5 (1-cup) servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 341
- Total Fat
- 12
- Saturated Fat
- 3
- Carbohydrates
- 33
- Dietary Fiber
- 9
- Sugar
- 12
- Protein
- 29
- Cholesterol
- 63
- Sodium
- 1123
- Total: 1 hr 20 min
- Prep: 20 min
- Cook: 1 hr
Ingredients
1 tablespoon olive oil
1 cup chopped sweet onions
1 tablespoon minced garlic
1/4 cup chopped yellow bell peppers
1 pound ground turkey
1 (28-ounce) can crushed organic tomatoes, undrained
1 (16-ounce) can red kidney beans, drained and rinsed
1 tablespoon chili powder
1 tablespoon sugar
2 cups low-sodium chicken stock
1/2 teaspoon garlic powder
1 teaspoon hot sauce (recommended: Tabasco)
11/2 teaspoons sea salt
1 teaspoon dried basil
1/2 teaspoon dried oregano
Directions
- In a large skillet, saute onions, garlic and bell peppers in olive oil over medium heat until onions are translucent. Add ground turkey and cook until browned.
- Add remaining ingredients and stir well to combine. Reduce heat to low and simmer for 1 hour, stirring occasionally.