Prep Time: 20 minutes
Cooking Time:
Place a 3-quart saucepan over medium-high heat; add the oil and onions and cook, stirring, until onions are translucent. Approximately 5 minutes. Add the garlic and cook 1 minute more.
Add turkey and cook, stirring occasionally to break up meat, until pink color is gone, about 4 to 5 minutes.
Stir in chicken broth, tomatoes, mustard, chili powder and pepper. Bring to a boil, reduce heat to medium low and simmer for 10 minutes. Stir in beans and corn and simmer for 5 minutes longer.
Can be serve topped with tortilla chips and shredded cheddar cheese if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (158g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 140 | ||
Calories from Fat: 52 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.7g | 8 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 49.1mg | 15 % | |
Sodium 442.8mg | 15 % | |
Potassium 339.4mg | 9 % | |
Total Carbohydrate 3.6g | 1 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 2.1g | ||
Protein 18.4g | 26 % | |
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: 140
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