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A combination of pork tenderloin, ground turkey and ground beef make this chili unique. Instead of pinto beans, you can use kidney beans, white beans or black beans; I use whatever is in my pantry and never seem to use the same kind twice in a row. It makes a big batch, but don’t worry if you have leftovers—the chili is even better the next day.
Nutritional Facts 1 serving (1 cup) equals 359 calories, 16 g fat (5 g saturated fat), 80 mg cholesterol, 675 mg sodium, 25 g carbohydrate, 7 g fiber, 30 g protein.
Originally published as Three-Meat Chili in
October/November 2006, p51
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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