one-pot recipe
1. Heat 1 tbsp oil in a large Dutch oven over high. Add half of the ground turkey, and cook, undisturbed, until browned on the bottom, about 3 minutes. Stir turkey, and cook until no pink remains and turkey is crumbled, about 3 minutes. Transfer cooked turkey to a bowl, and repeat with 1 tablespoon oil and remaining ground turkey.
2. Heat remaining 2 tablespoons oil in Dutch oven over medium. Add onion and cook, stirring often, until softened, about 3 minutes. Add garlic, chile powder, cumin, oregano, and chipotle powder, and cook, stirring often, until fragrant, about 2 minutes. Return turkey to pot; stir in bell pepper, tomato puree, and beans, and bring to a boil. Stir in stock and vinegar; reduce heat to low, cover, and simmer, 45 minutes. Add thyme, and season with salt and pepper. Serve with your favorite chili toppings.
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Serving Size: 1 Serving (561g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 437 | ||
Calories from Fat: 119 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.3g | 18 % | |
Saturated Fat 3.3g | 17 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 151.6mg | 47 % | |
Sodium 823mg | 28 % | |
Potassium 1553.7mg | 41 % | |
Total Carbohydrate 22.7g | 7 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 18.4g | ||
Protein 56.1g | 80 % | |
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: 437
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