Turkey Chili

Turkey Chili
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Turkey Chili

Warm up with this Classic American staple turkey chili.

Nutrition Facts

Turkey Chili

CaloriesCalories

347 Per Serving

ProteinProtein

34g Per Serving

FiberFiber

10g Per Serving
×
Calories 347
Total Fat 5.0 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 2.5 g
Cholesterol 64 mg
Sodium 129 mg
Total Carbohydrate 42 g
Dietary Fiber 10 g
Sugars 14 g
Protein 34 g

Dietary Exchanges
2 starch, 2 vegetable, 3 1/2 very lean meat

Ingredients

Servings  6  

  • Cooking spray
  • 1 1/2 Tbsp. canola or corn oil
  • 1 medium or large onion, chopped
  • 20 oz. ground, skinless turkey breast
  • 2 large garlic cloves (minced) OR
  • 1/2 tsp. garlic powder
  • 2 tsp. chili powder
  • 1/2 tsp. pepper
  • 1/2 tsp. ground cumin
  • 15.5 oz. canned, no-salt-added pinto beans (rinsed, drained)
  • 15.5 oz. canned, no-salt-added black beans (rinsed, drained)
  • 14.5 oz. canned, no-salt-added, diced tomatoes (undrained)
  • 1 3/4 cups fat-free, low-sodium chicken broth
  • 1 cup frozen whole kernel corn
  • 6 oz. canned, no-salt-added tomato paste
  • 4 medium green onions ((green part only), sliced)

Directions

Tip: Click on step to mark as complete.

  1. Lightly spray a Dutch oven with cooking spray. Add the oil and heat over medium-high heat, swirling to coat the bottom. Cook the onion for 3 minutes, or until soft, stirring occasionally.
  2. Reduce the heat to medium. Stir in the turkey. Cook for 5 minutes, or until browned, stirring frequently to turn and break up the turkey.
  3. Stir in the garlic, chili powder, pepper, and cumin. Stir in the remaining ingredients except the green onions. Cook for 5 to 7 minutes, or until heated through, stirring frequently. Just before serving, sprinkle with the green onions.

Tip: Serving size 1 1/3 cups

 

Warm up with this Classic American staple turkey chili.

Nutrition Facts

Turkey Chili

CaloriesCalories

347 Per Serving

ProteinProtein

34g Per Serving

FiberFiber

10g Per Serving
×
Calories 347
Total Fat 5.0 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 2.5 g
Cholesterol 64 mg
Sodium 129 mg
Total Carbohydrate 42 g
Dietary Fiber 10 g
Sugars 14 g
Protein 34 g

Dietary Exchanges
2 starch, 2 vegetable, 3 1/2 very lean meat

Ingredients

Servings  6  

  • Cooking spray
  • 1 1/2 Tbsp. canola or corn oil
  • 1 medium or large onion, chopped
  • 20 oz. ground, skinless turkey breast
  • 2 large garlic cloves (minced) OR
  • 1/2 tsp. garlic powder
  • 2 tsp. chili powder
  • 1/2 tsp. pepper
  • 1/2 tsp. ground cumin
  • 15.5 oz. canned, no-salt-added pinto beans (rinsed, drained)
  • 15.5 oz. canned, no-salt-added black beans (rinsed, drained)
  • 14.5 oz. canned, no-salt-added, diced tomatoes (undrained)
  • 1 3/4 cups fat-free, low-sodium chicken broth
  • 1 cup frozen whole kernel corn
  • 6 oz. canned, no-salt-added tomato paste
  • 4 medium green onions ((green part only), sliced)

Directions

Tip: Click on step to mark as complete.

  1. Lightly spray a Dutch oven with cooking spray. Add the oil and heat over medium-high heat, swirling to coat the bottom. Cook the onion for 3 minutes, or until soft, stirring occasionally.
  2. Reduce the heat to medium. Stir in the turkey. Cook for 5 minutes, or until browned, stirring frequently to turn and break up the turkey.
  3. Stir in the garlic, chili powder, pepper, and cumin. Stir in the remaining ingredients except the green onions. Cook for 5 to 7 minutes, or until heated through, stirring frequently. Just before serving, sprinkle with the green onions.

Tip: Serving size 1 1/3 cups