Chili with ground turkey breast

sandi228
sandi228 Posts: 72 Member
edited October 2 in Recipes
This is a stand by recipe that I continually make and everyone will eat in my house. You can top a baked potato or steamed rice with this. mmm mmm good!!!

1 lb ground turkey breast
1 onion chopped
1 clove garlic, minced
1 green pepper, seeded & chopped ( I use part red and part green for color and flavor)
14 oz pinto beans, drained
28 oz diced tomatoes (no salt added) I use 14oz diced tomatoe and 14 oz diced with oregano, basil, and garlic
1/2 tsp cumin ( I don't like this so I omit it)
1/2 tsp black pepper, freshly ground
1/2 tsp cayenne pepper

Brown turkey breast in dutch oven or large pot with onion, garlic, and pepper over medium heat until turkey is fully cooked. Drain off any excess oil. ( I have never seen any oil to be drained but if you use lean ground beef you will have to drain it.)

Add spices and beans. Stir together for 1 minute.

Add tomatoes and sauce. Bring to a boil. Lower heat and simmer on low for 10-15 minutes, stirring occasionally.

Lower the spice if you don't like it too hot or You can spice it up more by adding hot peppers and more cayenne.

If you don't want beans you can substitute with 8oz of chopped mushrooms.

I put this in the recipe section but depending on how many servings you want will determine the calorie count. I wish you could figure it by 1/2 cup servings.

Enjoy!!!

Replies

  • alohabrie
    alohabrie Posts: 204
    I love turkey chili - you can also try grating zucchini and maybe a carrot and then add baby spinach when it is almost done. Adds to volume - adds nutrients and you almost can't tell it is in there. :smile:
  • sandi228
    sandi228 Posts: 72 Member
    adding the carrot sounds good, I will try that the next time I make this. Thanks :)
  • tlzidon
    tlzidon Posts: 79 Member
    bump
  • jennie222
    jennie222 Posts: 7
    yummmmmmmmmm
  • msjamartin
    msjamartin Posts: 148
    Very similar to the one I made last week. I put the full ingredients into the recipe section. To get the calories per serving, I measered the whole pot by using a measuring cup and splitting out the chili to freeze. I had ended up with about 8 2 cup containers so I put in the servings a 16 8 oz servings to get my calories. With that, I can then adjust if I do 2 cup portions or 1/2 cup the calories very easily. I was very specific, including brand of tomatoes, brand/weight of turkey pacakage etc. so that the nutrition and calories were accurate for the whole pot. A bit time consuming but very rewarding as I get all the nutrition elements as well.
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