Try this Turkey Chili recipe, or contribute your own.
Suggest a better description* Note: See the "Bayou Blast - {Emerils Creole Seasoning}" recipe which is included in this collection. In a soup pot heat oil over medium heat. Add turkey and cook, stirring and breaking up pieces with a wooden spoon, 3 minutes, or until meat is no longer pink. Add onion and cook, stirring, 2 minutes. Add garlic and tomato paste and cook, stirring 2 minutes. Stir in remaining ingredients and bring to a slow boil. Reduce heat to simmering and cook 40 minutes, until sauce reduces slightly and flavors are well blended. Adjust seasonings with salt, pepper and Bayou Blast before serving. This recipe yields 4 to 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-006 broadcast 11-17-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-18-1997 Recipe by: Emeril Lagasse
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Serving Size: 1 Serving (314g) | ||
Recipe Makes: 4 servings | ||
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Calories: 167 | ||
Calories from Fat: 64 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.2g | 10 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 36.9mg | 11 % | |
Sodium 1011.2mg | 35 % | |
Potassium 638mg | 17 % | |
Total Carbohydrate 11.9g | 4 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 9.1g | ||
Protein 15.5g | 22 % | |
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: 167
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