Cook the turkey in a large nonstick skillet over medium-high heat until brown, stirring to crumble. Add chopped onion and the next 6 ingredients (onion through garlic), and cook for 5 – 7 minutes or until onion is tender. Place meat mixture in an electric slow cooker, and stir in beans, tomatoes, tomato paste and chiles.
Cover with lid, and cook on low-heat setting for 4 hours. Spoon into bowls; sprinkle with cheese and other toppings of your choice.
Note: The chili can be made on the stovetop if you don’t have a slow cooker. After adding the beans and the tomatoes, bring to a boil. Reduce heat; simmer, partially covered, 1 1/2 hours.
Per serving, based on 5 servings
Cholesterol: 40 mg
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|Serving Size: 1 Serving (216g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 5 (8%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 384.9mg||13 %|
|Potassium 530.6mg||14 %|
|Total Carbohydrate 13.5g||4 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 10.7g|
|Protein 2.7g||4 %|
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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: 60
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