Turkey Chili

Yield: 8 servings (serving size: 1 1/2 cups)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 310
  • Calories from fat: 0.0%
  • Fat: 9.1g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 29.1g
  • Carbohydrate: 28.4g
  • Fiber: 9.5g
  • Cholesterol: 96mg
  • Iron: 0.0mg
  • Sodium: 693mg
  • Calcium: 0.0mg

Ingredients

  • Cooking spray
  • 2 pounds ground turkey
  • 2 (15-ounce) cans kidney beans, undrained
  • 2 (14 1/2-ounce) cans no-salt-added whole tomatoes, undrained and chopped
  • 2 (8-ounce) cans no-salt-added tomato sauce
  • 1/2 cup chopped onion (about 1 small)
  • 1/4 cup dry red wine
  • 2 tablespoons chili powder
  • 1 teaspoon dried parsley flakes
  • 3/4 teaspoon dried basil
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground red pepper
  • 2 garlic cloves, minced
  • 1 bay leaf
  • Shredded reduced-fat Cheddar cheese (optional)

Preparation

  1. Coat a Dutch oven with cooking spray; place over medium heat until hot. Add turkey, and cook until browned, stirring until it crumbles.
  2. Add beans and next 14 ingredients; bring to a boil. Cover, reduce heat, and simmer 2 hours, stirring occasionally. Discard bay leaf. Top with cheese, if desired (cheese not included in analysis).
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