This is an overnight slw=ow cook (crock pot) recipe.
The hot pepers can be reduced, add green peppers to make up volume.
Late in the afternoon of the day before, start the Crock Pot on High.
Put the ground turkey in the bottom of crockpot and cover with the crushed tomatoes.
Add the chopped onion; kidney beans (including liquid from cans); tomato sauce; green, Jalapeno and Habanero peppers; and minced garlic.
Leave on High for 2 hours or until bedtime, then set to LOW.
In the morning add the dry ingredients and stir. Leave cook on LOW all day, adding water if necessary
This recipe yields 6 quarts of Chili or 12 Servings
Suggest serving with fresh grated mexican/taco cheese over the top in deep bowls with bread.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (270g)|
|Recipe Makes: 12|
|Calories from Fat: 77 (30%)|
|Amt Per Serving||% DV|
|Total Fat 8.5g||11 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 74.7mg||23 %|
|Sodium 282.1mg||10 %|
|Potassium 789.2mg||21 %|
|Total Carbohydrate 22g||6 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 16g|
|Protein 23.3g||33 %|
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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: 253
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