Try this Ghyslain White Bean Turkey Chili recipe, or contribute your own.
Suggest a better descriptionPut the chicken breasts in a large pan with 1 1/2 quarts of simmering water. Cook the chicken breasts until they reach 165 degrees, about 10 minutes depending on the size of the breasts.
Cool chicken down. Dice chicken. Reserve 1 quart of the water used to cook the chicken.
Heat the olive oil in a large skillet and then cook the ground turkey, onions, peppers, and garlic together until they are cooked.
Add rest of ingredients to turkey mixture (except flour and butter) and let simmer for 20 minutes.
In a separate small skillet, melt the butter, then add flour to make a roux, and then ladle in some chili liquid while whisking.
Then add this mixture back to thicken the chili back, and bring to a boil for a few minutes to eliminate any flour taste.
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Serving Size: 1 Serving (370g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 484 | ||
Calories from Fat: 235 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.1g | 35 % | |
Saturated Fat 13.2g | 66 % | |
Monounsaturated Fat 8.4g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 108.2mg | 33 % | |
Sodium 172.5mg | 6 % | |
Potassium 838.9mg | 22 % | |
Total Carbohydrate 39.3g | 12 % | |
Dietary Fiber 8.2g | 33 % | |
Sugars, other 31.1g | ||
Protein 26.4g | 38 % | |
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: 484
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