Turkey Chilli

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Name: Turkey Chilli
Prep time: 30 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: not set
Ingredients: 1 tbs Olive oil; 1 pound Ground turkey dark; 1 pound Ground turkey white; 2 cups onions coarsely chopped; 2 tbsp Garlic chopped; 1 large sweet red pepper chopped; 1 cup Celery chopped; 1 Jalapeno Pepper finely chopped; 1 tbsp Oregano fresh, chopped; 2 Bay leaves; 3 tbsp Chili powder; 2 tsp Ground cumin; 3 cups canned diced tomatoes or rotel if rotel don't get jalepenios; 1 cup Chicken broth; 2 15 oz cans red kidney beans undrained; Cheddar cheese

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INGREDIENTS

1 tbs Olive oil
1 pound Ground turkey dark
1 pound Ground turkey white
2 cups onions ; coarsely chopped
2 tbsp Garlic ; chopped
1 large sweet red pepper ; chopped
1 cup Celery ; chopped
1 Jalapeno Pepper ; finely chopped
1 tbsp Oregano ; fresh, chopped
2 Bay leaves
3 tbsp Chili powder
2 tsp Ground cumin
3 cups canned diced tomatoes or rotel ; if rotel don't get jalepenios
1 cup Chicken broth
2 15 oz cans red kidney beans ; undrained
Cheddar cheese

INSTRUCTIONS

Heat the oil over high heat in a large heavy pot. Saute onions, garlic, sweet pepper, celery, jalapeno pepper, oregano, bay leaves, chili powder and cumin. Stir to blend well. Cook for 5 minutes.

Add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.

Add the tomatoes, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.

Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve in bowls with cheddar cheese, and sour cream and lime wedges, if desired.

NOTES

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Turkey Chilli

1 tbs Olive oil
1 pound Ground turkey dark
1 pound Ground turkey white
2 cups onions coarsely chopped
2 tbsp Garlic chopped
1 large sweet red pepper chopped
1 cup Celery chopped
1 Jalapeno Pepper finely chopped
1 tbsp Oregano fresh, chopped
2 Bay leaves
3 tbsp Chili powder
2 tsp Ground cumin
3 cups canned diced tomatoes or rotel if rotel don't get jalepenios
1 cup Chicken broth
2 15 oz cans red kidney beans undrained
 Cheddar cheese

Heat the oil over high heat in a large heavy pot. Saute  onions, garlic, sweet pepper, celery, jalapeno pepper, oregano, bay leaves, chili powder and cumin.  Stir to blend well.   Cook for 5 minutes.

Add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.

Add the tomatoes, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.

Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve in bowls with cheddar cheese, and sour cream and lime wedges, if desired.

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Nutrition

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Serving Size: 1 Serving (592g)
Recipe Makes: 6 Servings

Calories: 615
Calories from Fat: 297 (48%)

Amt Per Serving		% DV

	Total Fat 33g	44 %
	Saturated Fat 9.4g	47 %
	Monounsaturated Fat 13.7g
	Polyunsanturated Fat 7.1g
Cholesterol 154.8mg		48 %
Sodium 545.4mg		19 %
Potassium 968.5mg		25 %
Total Carbohydrate 31.5g		9 %
	Dietary Fiber 10.2g	41 %
	Sugars, other 21.3g
Protein 47.3g		68 %
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.

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Calories per serving: 615

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