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Nutrition Facts

  • One serving:
  • 1 cup
  • Calories:
  • 293
  • Fat:
  • 8 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 56 mg
  • Sodium:
  • 844 mg
  • Carbohydrate:
  • 35 g
  • Fiber:
  • 9 g
  • Protein:
  • 22 g
  • Diabetic Exch:
  • 3 lean meat, 3 vegetable, 1 starch.
Contest Winning Recipe

Chipotle Turkey Chili

I combined a few chili recipes for this spicy low-fat variety. It's great with crusty rolls or baked tortilla chips. -Christie Ladd of Mechanicsburg, Pennsylvania

SERVINGS

 8

CATEGORY

 Lower Fat

PREP

 25 min.

COOK

 100 min.

TOTAL

 125 min.

INGREDIENTS

  • 1 can (7 ounces) chipotle peppers in adobo sauce
  • 1-1/4 pounds lean ground turkey
  • 3 medium carrots, chopped
  • 1 medium green pepper, chopped
  • 1/2 cup chopped onion
  • 4 garlic cloves, minced
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 can (8 ounces) tomato sauce
  • 1-1/2 teaspoons dried oregano
  • 1-1/2 teaspoons dried basil
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

DIRECTIONS

Drain chipotle peppers; set aside 2 tablespoons adobo sauce. Seed and chop three peppers; set aside. (Save remaining peppers and sauce for another use.)
    In a large Dutch oven or soup kettle coated with cooking spray, cook the turkey, carrots, green pepper, onion, garlic and reserved peppers over medium heat until meat is no longer pink; drain if necessary. Stir in the tomatoes, broth, tomato sauce, oregano, basil, chili powder, cumin and reserved adobo sauce. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
    Stir in the beans. Cover and simmer for 15-20 minutes or until heated through. Yield: 8 servings.

Printed from tasteofhome.com Jul 19, 2008

Copyright Reiman Media Group, Inc © 2008