Turkey Chili
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 426 |
| pro | 33 g |
| total fat | 12 g |
| sat. fat | 3 g |
| carb | 50 g |
| fibre | 16 g |
| chol | 97 mg |
| sodium | 1,668 mg |
| % RDI: | - |
| calcium | 11 |
| iron | 40 |
| vit A | 19 |
| vit C | 20 |
| folate | 49 |
Julie Rowe's sweet and lightly spiced chili requires hardly any prep at all. The Rowes enjoy it with a salad and French bread.
Ingredients
- 1 lb ground turkey
- 1 onion, chopped
- 1 can (14 oz/398 ml) tomato sauce
- 1 can (19 oz/540 ml) kidney beans, drained and rinsed
- 1 can (14 oz/398 ml) baked beans
- 1 tbsp chili powder
- 1/4 tsp cayenne pepper
- 1/4 tsp each of salt and pepper
Preparation
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.)
Source : Canadian Living Magazine: November 2003
- Keywords : Main Course; One-Pot; Turkey; Beans; Tomato sauce; Onions;
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