Turkey and Bean Chili
- Makes: 8 servings
- Serving Size: 1 2/3cup
- Carb Grams Per Serving: 34
Ingredients
-
2
stalks
celery, thinly sliced
-
2
medium
carrots, thinly sliced
-
1
medium
onion, finely chopped
-
3
cloves
garlic, minced
-
2
tablespoons
chili powder
-
1
tablespoon
olive oil
-
2
teaspoons
ground cumin
-
1/2
teaspoon
salt
-
1/2
teaspoon
ground black pepper
-
2
15 -
ounce can
dark red kidney beans, rinsed and drained
-
1
pound
uncooked ground turkey breast
-
5
14 1/2 -
ounce can
no-salt-added diced tomatoes, undrained
-
1
4 -
ounce can
diced green chile peppers (optional)
-
1/2
cup
reduced-fat shredded cheddar cheese (optional)
Directions
- In an airtight storage container or resealable plastic bag, combine celery, carrots, onion, garlic, chili powder, oil, cumin, salt, and pepper. Cover or seal and chill for up to 24 hours. Place beans in a separate airtight storage container or resealable plastic bag. Cover or seal and chill for up to 24 hours.
- In a 6- to 8-quart Dutch oven, combine vegetable mixture and turkey. Cook until turkey is no longer pink and vegetables are tender, stirring occasionally to break up turkey. Stir in beans, undrained tomatoes, and, if desired, chile peppers. Bring to boiling; reduce heat. Cover and simmer for 20 minutes, stirring occasionally. Makes 8 (about 1 2/3-cup) servings.
- If desired, sprinkle individual servings with cheese.
Nutrition Facts Per Serving:
Servings Per Recipe: 8PER SERVING: 232 cal., 3 g total fat (1 g sat. fat), 23 mg chol., 502 mg sodium, 34 g carb. (12 g fiber), 23 g pro.