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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (418g) Recipe makes 6 servings The following items or measurements are not included below: fat-free low-sodium chicken broth |
||
| Calories 473 | ||
| Calories from Fat 99 | (21%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.1g | 17% | |
| Saturated Fat 2.9g | 14% | |
| Monounsaturated Fat 3.9g | ||
| Polyunsaturated Fat 3.0g | ||
| Trans Fat 0.3g | ||
| Cholesterol 89mg | 29% | |
| Sodium 569mg | 23% | |
| Potassium 1277mg | 36% | |
| Total Carbohydrate 59.3g | 19% | |
| Dietary Fiber 14.2g | 56% | |
| Sugars 4.1g | ||
| Protein 37.5g | 75% | |
Ingredients
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced (from jar is ok)
- 1 1/2 lbs ground turkey
- 1 (10 ounce) can diced tomatoes with mild green chilies
- 1 teaspoon ground cumin
- 1/2 tablespoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cinnamon
- 1/2 tablespoon light brown sugar
- 1/4 teaspoon ground cayenne pepper
- 1/4 teaspoon fresh ground black pepper
- 1 (15 ounce) can black beans (rinsed and drained)
- 1 (15 ounce) can whole kernel corn (rinsed and drained)
- 1 (19 ounce) can cannellini beans
- 1 (15 ounce) can fat-free low-sodium chicken broth
- 1 teaspoon hot sauce
Directions
1
In a large pot over medium heat saute the onion, garlic and ground turkey until turkey is browned.2
Add tomatoes, pepper, cumin, chili powder, oregano, cinnamon, brown sugar and cayenne pepper.3
Saute for 5 more minutes.4
Add black beans, corn and chicken broth to the pot.5
Puree cannellini beans in a blender or food processor.6
Add puree to the pot.7
Stir well and simmer for 10 minutes.8
If the turkey mixture seems dry when browning, add a splash of olive oil.9
The spice measurements are approximate.10
If you want more or less heat, adjust the cayenne and the hot sauce.11
If desired, garnish with sour cream, shredded cheese or green onions.
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- Course > Lunch/Snacks
- Course > Main Dish > Chili
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- Main Ingredient > Meat > Poultry > Turkey
- Main Ingredient > Beans > Black Beans
- Cuisine > North American > United States > Southwestern
- Preparation > Time to Make > < 60 mins
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- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
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Featured Reviews for This Recipe
From: Chef #959883
On Sep 18, 2008
This was a fabulous recipe - even my fussy 9 year old ate most of it. It was fast, easy, and made my house smell like I'm a real cook. I added some leftover risotto and pieces of potato to clean out my fridge. Wouldn't like add the potatoes next time (different texture).
From: Chef #750386
On Feb 2, 2008
This was a perfect chili for a rainy day... we had it with corn bread muffins and it was a done deal.... so delicious. The cinnamon adds a fresh new taste to chili!
From: Chef #599776
On Sep 28, 2007
I love it! I don't care for 'regular chili' but this is tasty and I will make it again. The only thing I did differently was add an additional cup of corn and I didn't puree the beans. The texture turned out just fine and I had one less thing to wash! Thank you KMSoprano for this excellent recipe! I loved the cinnamon flavor!
From: Chef #377975
On Jan 29, 2007
This was pretty good and could have been great if it had any heat. Even though I doubled the hot sauce it was still very mild. Note that the recipe does not tell you when to add the hot sauce, so I added it at the same time as the black beans. Next time I will add jalapenos and increase the chili powder. It was healthy and tasted that way!
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