Beyond diet recipe
Prepare the vegetables: Coarsely chop the red bell pepper, onion, and celery.
Mince the garlic. Chop the tomatoes.
Heat half of the butter in a 3-quart saucepan over high heat. Add the turkey, and season to taste with the salt and black pepper. Break up the turkey and cook for 2–3 minutes, or until browned. Remove to a bowl and cover to keep warm. Reduce the heat to low, heat the remaining butter, and cook the red pepper, onion, celery, and garlic for 3–5 minutes, or until vegetables begin to soften. Add the chili powder, paprika, cumin, and cayenne and cook, stirring, for 1 minute. Increase the heat to medium, and add the tomatoes, stock, and bay leaf. Bring to a boil over high heat. Reduce the heat to medium-low, and simmer uncovered for 15 minutes. Add the browned turkey, and simmer 5 minutes more. Remove and discard the bay leaf before serving.
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Serving Size: 1 Serving (1097g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 795 | ||
Calories from Fat: 229 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.4g | 34 % | |
Saturated Fat 10.2g | 51 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 5.4g | ||
Cholesterol 322.4mg | 99 % | |
Sodium 850.6mg | 29 % | |
Potassium 2654.7mg | 70 % | |
Total Carbohydrate 29.5g | 9 % | |
Dietary Fiber 7.1g | 28 % | |
Sugars, other 22.4g | ||
Protein 109.5g | 156 % | |
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: 795
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