Hearty Turkey Chili
TOTAL TIME: Prep: 15 min. Cook: 25 min.
YIELD: 8 servings (2-1/2 quarts).
“My mother-in-law introduced our family to this chili a few years ago, and we can't seem to get enough of it!” It makes a lot, so why not freeze extra portions for warming lunches or dinners on hectic nights ahead?
Judy Niemeyer - Brenham, Texas
Ingredients
-
2 pounds lean ground turkey
-
1 large onion, chopped
-
2 celery ribs, chopped
-
4 garlic cloves, minced
-
2 cans (16 ounces each) kidney beans, rinsed and drained
-
6 cans (5-1/2 ounces each) reduced-sodium V8 juice
-
1 cup reduced-sodium beef broth
-
1 can (6 ounces) tomato paste
-
3 teaspoons ground cumin
-
1 teaspoon salt
-
1/2 teaspoon crushed red pepper flakes
-
2 bay leaves
Directions
-
1.
In a Dutch oven, cook the turkey, onion and celery over medium heat or until the meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the remaining ingredients. Bring to a boil.
-
2.
Reduce heat; simmer, uncovered, for 15 minutes to allow flavors to blend. Discard bay leaves.
Nutrition Facts
1-1/4 cups: 329 calories, 10g fat (3g saturated fat), 90mg cholesterol, 738mg sodium, 31g carbohydrate (10g sugars, 8g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 1 starch.
© 2024 RDA Enthusiast Brands, LLC