A hearty chili for the Fall, this combines the spiciness of chili with the flavors of Thanksgiving.
Brown the turkey, then combine everything in a large (6-8 qt) crockpot and cook on low 6-8 hours or until potatoes are tender. Garnish with fresh cilantro when serving. Adding a dollop off sour cream is an option as well.
I like to add extra Sweet Potatoes to make a thicker chili.
You can also add 1 small onion, finely chopped (I’m allergic, so I don’t know what this would do to the flavor).
You can also make this vegetarian by omitting the turkey.
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Serving Size: 1 Serving (66g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 15 | ||
Calories from Fat: 9 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 12.1mg | 0 % | |
Potassium 41.4mg | 1 % | |
Total Carbohydrate 1.7g | 0 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 1.3g | ||
Protein 0.4g | 1 % | |
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: 15
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