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 |
- Portion size: 4
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 1lbground turkey
- 1 1oniononions, chopped
- 1 can (14 oz/398 ml) 1can (14 oz/398 ml)tomato sauce
- 1 can (19 oz/540 ml) 1can (19 oz/540 ml)kidney beankidney beans, drained and rinsed
- 1 can (14 oz/398 ml) 1can (14 oz/398 ml)baked beans
- 1 tbsp 1tbspchili powder
- 1/4 tsp 1/4tspcayenne pepper
- 1/4 tsp 1/4tspeach 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
