Turkey and Pinto Bean Chili
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 to 8 servings
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons dried oregano
- 2 pounds ground turkey
- 3 tablespoons chili powder
- 1 28-ounce can diced tomatoes in juice
- 1 large onion, chopped
- 6 garlic cloves, chopped
- Carbohydrate 45 g(15%)
- Cholesterol 78 mg(26%)
- Fat 13 g(20%)
- Fiber 13 g(52%)
- Protein 37 g(75%)
- Saturated Fat 4 g(18%)
- Sodium 573 mg(24%)
- Calories 432
Preparation Generously spray bottom of heavy large pot with nonstick spray. Add onion, bell peppers and garlic and sauté over high heat until vegetables begin to soften, about 8 minutes. Add turkey and sauté until no longer pink, breaking up large pieces with back of fork, about 5 minutes. Mix in chili powder, cumin and oregano and stir 1 minute. Add beans, tomatoes with juices, broth and chocolate. Bring chili to boil. Reduce heat to medium and simmer uncovered until chili thickens, stirring occasionally, about 1 hour. Season with salt and pepper.
Preparation Generously spray bottom of heavy large pot with nonstick spray. Add onion, bell peppers and garlic and sauté over high heat until vegetables begin to soften, about 8 minutes. Add turkey and sauté until no longer pink, breaking up large pieces with back of fork, about 5 minutes. Mix in chili powder, cumin and oregano and stir 1 minute. Add beans, tomatoes with juices, broth and chocolate. Bring chili to boil. Reduce heat to medium and simmer uncovered until chili thickens, stirring occasionally, about 1 hour. Season with salt and pepper.
