Ancho Turkey Chili with Roasted Corn

JasiBella

This recipe serves: 6

3 rehydrated ancho chili peppers, stemmed and seeded
2 cloves garlic
1/2 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/4 teaspoon ground cloves
1 teaspoon freshly ground black pepper
1 teaspoon salt
1 1/2 cups chopped tomatoes, fresh or canned
1 tablespoon olive oil
1 pound ground turkey
1 onion, chopped
3 cups low-sodium turkey or chicken broth
2 ears corn, husked
1 16-ounce can cannellini beans, drained and rinsed


1. Combine the ancho peppers, garlic, paprika, cumin, clove, black pepper, salt and 1/2 cup of the tomatoes in a food processor. Set aside.
2. In a large skillet or soup pot, heat the olive oil over high heat.

3. Add the turkey and brown it, while breaking the meat into small chunks with a wooden spoon.

4. Add the onion, lower the heat to medium and cook for 5 minutes. Add the ancho chili mixture and cook for 5 more minutes.

5. Add the remaining tomatoes and broth and simmer for 30 minutes.

6. Meanwhile, roast the ears of corn under a hot broiler until the corn is golden brown, about 8 to 10 minutes. Let the corn cool and cut the kernals from the cob.

7. Add the corn and beans to the turkey mixture, heat thoroughly and serve.

Serving Size: about 1 1/2 cups



Calories177
Protein21 g
Total Carbohydrate13 g
Dietary Fiber4 g
Soluble Fiber0 g
Sugar4 g
Total Fat4 g
Saturated Fat1 g
Monounsaturated Fat2 g
Polyunsaturated Fat1 g
Trans Fatty Acid (tfa)0 g
Omega-3 Fatty Acid0 g
Omega-6 Fatty Acid0 g
Cholesterol35 mg
Percent Calories from Fat22 %
Percent Calories from Protein48 %
Percent Calories from Carbohydrate30 %
Vitamins:
Vitamin B1- Thiamin0 mg
Vitamin B2 - Riboflavin0 mg
Vitamin B3 - Niacin7 mg
Vitamin B61 mg
Pantothenic Acid0 mg
Vitamin B121 mcg
Folate22 mcg
Vitamin C62 mg
Vitamin D0 IU
Vitamin E1 IU
Iron3 mg
Zinc2 mg
Calcium43 mg
Phosphorus212 mg
Potassium503 mg
Sodium488 mg

JasiBella

This recipe serves: 6

3 rehydrated ancho chili peppers, stemmed and seeded
2 cloves garlic
1/2 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/4 teaspoon ground cloves
1 teaspoon freshly ground black pepper
1 teaspoon salt
1 1/2 cups chopped tomatoes, fresh or canned
1 tablespoon olive oil
1 pound ground turkey
1 onion, chopped
3 cups low-sodium turkey or chicken broth
2 ears corn, husked
1 16-ounce can cannellini beans, drained and rinsed


1. Combine the ancho peppers, garlic, paprika, cumin, clove, black pepper, salt and 1/2 cup of the tomatoes in a food processor. Set aside.
2. In a large skillet or soup pot, heat the olive oil over high heat.

3. Add the turkey and brown it, while breaking the meat into small chunks with a wooden spoon.

4. Add the onion, lower the heat to medium and cook for 5 minutes. Add the ancho chili mixture and cook for 5 more minutes.

5. Add the remaining tomatoes and broth and simmer for 30 minutes.

6. Meanwhile, roast the ears of corn under a hot broiler until the corn is golden brown, about 8 to 10 minutes. Let the corn cool and cut the kernals from the cob.

7. Add the corn and beans to the turkey mixture, heat thoroughly and serve.

Serving Size: about 1 1/2 cups



Calories177
Protein21 g
Total Carbohydrate13 g
Dietary Fiber4 g
Soluble Fiber0 g
Sugar4 g
Total Fat4 g
Saturated Fat1 g
Monounsaturated Fat2 g
Polyunsaturated Fat1 g
Trans Fatty Acid (tfa)0 g
Omega-3 Fatty Acid0 g
Omega-6 Fatty Acid0 g
Cholesterol35 mg
Percent Calories from Fat22 %
Percent Calories from Protein48 %
Percent Calories from Carbohydrate30 %
Vitamins:
Vitamin B1- Thiamin0 mg
Vitamin B2 - Riboflavin0 mg
Vitamin B3 - Niacin7 mg
Vitamin B61 mg
Pantothenic Acid0 mg
Vitamin B121 mcg
Folate22 mcg
Vitamin C62 mg
Vitamin D0 IU
Vitamin E1 IU
Iron3 mg
Zinc2 mg
Calcium43 mg
Phosphorus212 mg
Potassium503 mg
Sodium488 mg