Turkey Chili

Author: Canadian Living

Julie Rowe's sweet and lightly spiced chili requires hardly any prep at all. The Rowes enjoy it with a salad and French bread.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: November 2003

Ingredients

  • 1 lb ground turkey
  • 1 onion chopped
  • 1 can tomato sauce
  • 1 can kidney bean drained and rinsed
  • 1 can baked beans
  • 1 tablespoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon each of salt and pepper

Method

In large saucepan or Dutch oven, brown turkey over medium-high heat, breaking up with spoon. Add onion; cook until softened, about 5 minutes.

Add tomato sauce, kidney beans, baked beans, chili powder, cayenne pepper and salt ; stir to combine. Simmer over low heat for 30 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 24 hours. Or freeze in resealable freezer bag for up to 1 month; thaw in refrigerator, about 36 hours. In saucepan, reheat chili over low heat, about 15 minutes.)

Nutritional facts <b>Per serving:</b> about

  • Sodium 1668 mg
  • Protein 33 g
  • Calories 426.0
  • Total fat 12 g
  • Cholesterol 97 mg
  • Saturated fat 3 g
  • Total carbohydrate 50 g

%RDI

  • Iron 40.0
  • Fibre 0.0
  • Folate 49.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 11.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 19.0
  • Vitamin C 20.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Turkey Chili

Login