Brown turkey in a pan over med-high heat, breaking up the meat while stirring.
Add onion and cook until tender.
Add serrano pepper, celery, corn, bell pepper and minced garlic. Cook until vegetables are tender, stirring as needed.
Pour in diced tomatoes with juice, add beans, broth and seasonings. Stir well to combine.
Turn heat down to a gentle boil and allow chili to cook 15-20 minutes, stirring occasionally (longer if meat and vegetables aren’t desired tenderness).
Taste chili and additional seasonings if needed. Turn off heat and allow chili to rest 5 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (303g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 22 (13%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 29.5mg||9 %|
|Sodium 413mg||14 %|
|Potassium 850.6mg||22 %|
|Total Carbohydrate 19.5g||6 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 13.7g|
|Protein 17.9g||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: 165
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