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Turkey and Bean Chili

Turkey and Bean Chili

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  • Makes: 8 servings
  • Prep 20 mins
  • Chill 24 hrs
  • Cook 20 mins
  • 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

  1. 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.
  2. 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.
  3. If desired, sprinkle individual servings with cheese.

Nutrition Facts Per Serving:

Servings Per Recipe: 8
PER 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.

Diabetic Exchanges

Starch (d.e): 1; Lean Meat (d.e): 2; Vegetables (d.e): 3.5