Cooking Light Mag. Sept 2009 pg 94
Ladle bowlfuls of inspired Midwestern chili for your next casual dinner party or football gathering.
1. Cook pasta according to package directions, omitting salt and fat. Drain; set aside.
2. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add turkey; cook 3 minutes, stirring to crumble. Add 1 cup onion, bell pepper, and garlic; saute 3 minutes. Stir in chili powder and next 5 ingredients (through allspice); cook 1 minute. Add broth, beans, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally. Remove from heat; stir in chocolate and salt. Serve chili over spaghetti; top with remaining 1/2 cup onion and cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (480g) | ||
Recipe Makes: 4 | ||
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Calories: 527 | ||
Calories from Fat: 126 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14g | 19 % | |
Saturated Fat 7.3g | 36 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 60.5mg | 19 % | |
Sodium 479.4mg | 17 % | |
Potassium 1450.5mg | 38 % | |
Total Carbohydrate 69.6g | 20 % | |
Dietary Fiber 13.1g | 53 % | |
Sugars, other 56.4g | ||
Protein 35g | 50 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 527
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