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Yield: Serves 4. Each serving: 1 cup.
Recipes
Turkey Tomato Chili
| Nutrition Information | |
| Calories: | 214 |
| Total Fat: | 3.3g |
| Saturated Fat: | 0.4g |
| Trans Fat: | 0g |
| Cholesterol: | 41mg |
| Sodium: | 417mg |
| Carbohydrates: | 24.8g |
| Dietary Fiber: | 8.5g |
| Sugars: | 7.9g |
| Protein: | 18.5g |
| Vitamin A: | 217iu (4%) |
| Vitamin C: | 8.8mg (14%) |
| Calcium: | 67mg (6%) |
| Iron: | 3mg (16%) |
Serve this chili with pasta, rice or a baked potato and a large tossed salad.
2 teaspoon vegetable oil
1 onion, chopped
1/2 lb lean ground turkey breast, no skin
1 can (15 oz) pinto or kidney beans, with juice
1 can (15 oz) diced tomatoes (with no added salt), with juice
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon cumin (optional)
1 teaspoon dried oregano leaves
1/3 cup water
Directions:
Heat the vegetable oil in a Dutch oven or large pan over medium-high heat. Sauté the onion briefly and add the ground turkey. Cook until the turkey is no longer pink; then add the rest of the ingredients. Bring to a boil. Lower heat and simmer for 10 minutes.
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