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
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
- Folate 49.0
- Calcium 11.0
- Vitamin A 19.0
- Vitamin C 20.0
