Turkey Chili
Easy to make, I like to serve this over a small serving of white rice. Adds a bit of texture and makes the chili last "just a bit longer" =)
- Preparing Time: 20 minutes
- Total Time: 4 hours and 20 minutes
- Served Person: 6
white meat free
gluten free
contains red meat
shellfish free
dairy free
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 3 garlic cloves minced
- 1 can black beans
- 1/2 teaspoon pepper
- 1 onion finely chopped
- 1 bell pepper chopped
- 1 can tomato sauce
- 3 tablespoons chili powder
- 1 can kidney beans
- 2 teaspoons cumin
- 1 jalapeno finely chopped
- 1 lb ground turkey cooked
- 1 can chopped tomato (or 2-3 fresh tomatoes)
- 2 cups water (this can be more or less depending on how thick or watery you like it)
- Carbohydrate 21.6424335564045 g
- Cholesterol 49.1391734166667 mg
- Fat 3.16623698579066 g
- Fiber 7.69211112756169 g
- Protein 23.5740901368421 g
- Saturated Fat 0.919268047139036 g
- Serving Size 1 1 (242g)
- Sodium 514.5364582905 mg
- Sugar 13.9503224288428 g
- Trans Fat 0.462466112012253 g
- Calories 206 calories
This is the base, but you can add veggies if you'd like. Some of the ones I use are zucchini, corn, butternut squash, potato, carrots. I always chop my veggies small and I just use whatever kind I have. Again, you can add more meat if you like it meatier. You can adjust the recipe to your liking, including the seasonings. Best served with fresh chopped cilantro and sour cream. Throw all the ingredients in the Crock-Pot, place on LOW setting for 4 hours
