Turkey Chili
Julie Rowe's sweet and lightly spiced chili requires hardly any prep at all. The Rowes enjoy it with a salad and French bread.
Servings: 4
Ingredients:
| 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% |
-
1 lb (500 g) 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 (15 mL) chili powder
1/4 tsp (1 mL) each cayenne pepper and salt
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 sa< 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.)
Additional Information
Source
Canadian Living Magazine: November 2003
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