Turkey and Bean Chili

Turkey and Bean Chili
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Serves 4| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Heat the oil in a large saucepan over medium-high heat. Add the onion, bell pepper, and garlic. Cook, stirring occasionally, until tender, 4 to 6 minutes.
  2. Add the turkey and cook, breaking up with a spoon, until no longer pink, 3 to 5 minutes.
  3. Stir in the tomato paste, cumin, and chili pepper. Cook, stirring, for 1 minute.
  4. Add the tomatoes and their juices, beans, ½ cup water, 1 ¼ teaspoons salt, and ¼ teaspoon pepper. Bring to a boil.
  5. Reduce heat and simmer, stirring occasionally, until slightly thickened, 12 to 15 minutes.
  6. Serve the chili with the sour cream and cilantro.
By February, 2010

Nutritional Information

  • Per Serving
  • Calories 337
  • Protein 22g
  • Carbohydrate 34g
  • Sugar 10g
  • Fiber 10g
  • Fat 12g
  • Sat Fat 3g
  • Calcium 134mg
  • Iron 4mg
  • Sodium 1317mg
  • Cholesterol 56mg
What does this mean? See Nutrition 101 .

Quick Tip

Tupperware
The chili can be refrigerated for up to 3 days or frozen for up to 3 months.

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