Turkey Chili with White Beans
I usually add extra chili powder. The spicier the better
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
turkey
chili
beans
ground turkey
american
contains white meat
tree nut free
nut free
gluten free
contains red meat
contains fish
shellfish free
dairy free
- 1 tablespoon vegetable oil
- 1 tablespoon unsweetened cocoa powder
- 2 bay leaf
- 1/4 cup chili powder
- 1 28-oz can whole tomatoes in juice
- 1/4 teaspoon cinnamon
- 1 1/2 teaspoon dried oregano
- 1 1/2 pound ground turkey
- 1 1/2 teaspoon salt
- 1 1/2 teaspoon ground cumin
- 2 medium onion chopped
- 1 8 ounce can tomato sauce
- 3 cup beef broth
- 3 15-oz can white beans rinsed and drained
- Carbohydrate 43.6926203123067 g
- Cholesterol 55.28157009375 mg
- Fat 6.74884986534425 g
- Fiber 11.879631190112 g
- Protein 41.2695223029045 g
- Saturated Fat 2.00910867092171 g
- Serving Size 1 1 Serving (1019g)
- Sodium 2614.11142043745 mg
- Sugar 31.8129891221947 g
- Trans Fat 0.794313053480868 g
- Calories 391 calories
Heat oil in a heavy pot over medium heat. Add onions; sautee until light brown and tender, about 10 minutes. Add oregano and cumin; stir for 1 minute. Increase the heat to medium-high. Add turkey; stir until no longer pink. Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon. Add the tomatoes with juice. Mix in broth and tomato sauce. Bring to a boil. Reduce heat and simmer for 45 minutes, stirring occasionally. Add the beans to the chili and simmer until the flavours blend, about 10 minutes. Discard the bay leaves. When ready to serve, garnish with red onion, cilantro and plain yogurt.
