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Hearty Turkey and Bean Chili

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Description

Mildly spicy, super hearty non-texan turkey chili with fiber-packed red kidney beans and black beans, corn and tomatoes. Topped with soothing sour cream, sharp cheddar cheese  and fresh green onions.

Nutrition

Calories (per serving)394
Total Fat11 g17%
Saturated Fat1 g3%
Monounsaturated Fat2 g
Polyunsaturated Fat0 g
Trans Fat0 g
Cholesterol63 mg21%
Sodium605 mg25%
Potassium392 mg11%
Total Carbohydrate47 g
Dietary Fiber12 g47%
Sugars4 g
Protein31 g62%

Ingredients

1 tbsp olive oil
1 large finely chopped, red onion
1 19oz. rinsed, red kidney beans
1 14 oz. rinsed, black beans
1 12 oz. rinsed, canned summer corn
1 14 oz. canned, diced tomatoes (or fresh)
1 lb ground lean turkey
1/2 cup vegetable (or chicken) broth
1 tbsp tomato paste
2 tbsp chili powder
1/2 tsp cayenne pepper
1/2 tsp ancho chili powder
1 tbsp garlic powder
1 tbsp cumin
1/2 tsp oregano
2 dried bay leaves
salt and pepper to taste
sour cream (toppings)
shredded cheddar cheese(toppings)
chopped green onions(toppings)
* Click to ingredient to choose one

Directions

1
Heat olive oil in a pot over medium-high and sauté onions.
2
After a minute, add turkey meat to brown.
3
Once meat the is brown, add tomato paste and mix through, then add vegetable broth.
4
Add beans, corn and diced tomatoes. Season with salt and pepper and stir. Reduce to a simmer and let it cook with the lid on. Stir occasionally, I like to let it cook for 2 or more hours, but it’s good to eat after 20 minutes.
5
To serve discard bay leaves from pot. Spoon in chili into a bowl and top with cheddar cheese, sour cream and/or green onions.