Heart Healthy
Warm up on a cool evening with this classic chili dish. Our version is full of fiber, low in sodium, and extraordinarily delicious.
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Turkey Chili
Warm up on a cool evening with this classic chili dish. Our version is full of fiber, low in sodium, and extraordinarily delicious.
-
Servings:
6
-
Serving Size :
1 1/3 cups
Ingredients
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1 1/2 tablespoons canola or corn oil -
1 onion -
20 oz. turkey breast -
2 large garlic cloves OR -
1/2 teaspoon garlic powder -
2 teaspoons chili powder -
1/2 teaspoon pepper -
1/2 teaspoon cumin -
15.5 oz. pinto beans -
15.5 oz. black beans -
14.5 oz. tomatoes -
1 3/4 cups chicken broth -
1 cup whole kernel corn -
6 oz. tomato paste -
4 medium green onions
Directions
Tip: Click on step to mark as complete.
-
In a Dutch oven, heat the oil over medium-high heat, swirling to coat the bottom. Cook the chopped onion for 3 minutes, or until soft, stirring occasionally. -
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. -
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.
Nutrition Facts
Turkey Chili
Calories
Protein
FiberNutrition Facts
| 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
3 1/2 very lean meat, 2 vegetable, 2 starch
-
Servings:
6
-
Serving Size :
1 1/3 cups
Ingredients
-
1 1/2 tablespoons canola or corn oil -
1 onion -
20 oz. turkey breast -
2 large garlic cloves OR -
1/2 teaspoon garlic powder -
2 teaspoons chili powder -
1/2 teaspoon pepper -
1/2 teaspoon cumin -
15.5 oz. pinto beans -
15.5 oz. black beans -
14.5 oz. tomatoes -
1 3/4 cups chicken broth -
1 cup whole kernel corn -
6 oz. tomato paste -
4 medium green onions
Directions
Tip: Click on step to mark as complete.
-
In a Dutch oven, heat the oil over medium-high heat, swirling to coat the bottom. Cook the chopped onion for 3 minutes, or until soft, stirring occasionally. -
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. -
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.