Dev
Wed, July 20th, 2005, 01:42 AM
Dev’s Lean Turkey Chili
Ingredients:
2.5 lbs Lean ground turkey
16 oz. dry red Kidney beans (or 28+ oz. canned kidney beans, just watch the sodium)
1.5 cups chopped onion
1.5 cups chopped green peppers
2 cans tomato sauce (29 oz. each)
1 can diced tomatoes (28 oz.)
2 cloves garlic minced
1 tbsp olive oil
4-6 tsp Chili Powder (adjust to taste)
Cayenne Pepper
Canned tomatoes and tomato sauce are used for simplicity. However, fresh may be used. Nutrition information below is based on using lean ground turkey (7% fat), if you can find extra lean ground turkey, use it.
Directions:
*Note: This recipe makes approximately eleven pounds of chili. This recipe can be halved…or quartered…or whatever.
The evening before, soak beans overnight. Day of cooking, simmer beans for 1 hour. When beans are almost done start making the rest of the chili.
In an eight-quart pot warm the oil and cook the ground turkey through on medium-high heat. Afterwards, reduce heat to medium and add the onions, green pepper, garlic, and cook until tender. Add diced tomatoes, tomato sauce, and beans. Reduce heat to low. Add chili powder and cayenne pepper (to taste), or hot sauce, etc. It will then be ready to eat, however the longer you let it simmer the more the flavors will concentrate. I recommend simmering for at least 2 hours.
Serving size: 8 oz.
Servings recipe makes: about 22
Calories: 185
Fat: 4.3 grams
Saturated fat: 1.2 grams
Carbohydrates: 21.1 grams
Fiber: 9.5 grams
Sugars: 5.7 grams
Protein: 15.9 grams
Macronutrient ratios
Fat: 21%
Carbohydrates: 45%
Protein: 34%
Ingredients:
2.5 lbs Lean ground turkey
16 oz. dry red Kidney beans (or 28+ oz. canned kidney beans, just watch the sodium)
1.5 cups chopped onion
1.5 cups chopped green peppers
2 cans tomato sauce (29 oz. each)
1 can diced tomatoes (28 oz.)
2 cloves garlic minced
1 tbsp olive oil
4-6 tsp Chili Powder (adjust to taste)
Cayenne Pepper
Canned tomatoes and tomato sauce are used for simplicity. However, fresh may be used. Nutrition information below is based on using lean ground turkey (7% fat), if you can find extra lean ground turkey, use it.
Directions:
*Note: This recipe makes approximately eleven pounds of chili. This recipe can be halved…or quartered…or whatever.
The evening before, soak beans overnight. Day of cooking, simmer beans for 1 hour. When beans are almost done start making the rest of the chili.
In an eight-quart pot warm the oil and cook the ground turkey through on medium-high heat. Afterwards, reduce heat to medium and add the onions, green pepper, garlic, and cook until tender. Add diced tomatoes, tomato sauce, and beans. Reduce heat to low. Add chili powder and cayenne pepper (to taste), or hot sauce, etc. It will then be ready to eat, however the longer you let it simmer the more the flavors will concentrate. I recommend simmering for at least 2 hours.
Serving size: 8 oz.
Servings recipe makes: about 22
Calories: 185
Fat: 4.3 grams
Saturated fat: 1.2 grams
Carbohydrates: 21.1 grams
Fiber: 9.5 grams
Sugars: 5.7 grams
Protein: 15.9 grams
Macronutrient ratios
Fat: 21%
Carbohydrates: 45%
Protein: 34%