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Turkey Chili Recipe
|Chopped onion||2 Cup (32 tbs)|
|Garlic||4 Clove (20 gm), finely chopped|
|Olive oil||1⁄4 Cup (4 tbs)|
|Canned plum tomatoes with their juice||70 Ounce (2 Cans, 35 Ounce Each)|
|Canned tomato puree||15 Ounce (1 Can)|
|Chili powder||1⁄4 Cup (4 tbs)|
|Ground cumin||1 1⁄2 Tablespoon|
|Dried hot red pepper flakes||1 Tablespoon|
|Dried oregano||1 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Cooked turkey pieces||1 (Drumsticks, Legs And Wings)|
|Green bell peppers||2 , coarsely chopped|
|Canned kidney beans||38 Ounce, rinsed and well drained (2 Cans, 19 Ounce Each)|
|Sour cream||1⁄4 Cup (4 tbs) (As An Accompaniment)|
|Coarsely grated cheddar cheese||2 Tablespoon (As An Accompaniment)|
Serving size: Complete recipe
Calories 2707 Calories from Fat 867
% Daily Value*
Total Fat 98 g150.8%
Saturated Fat 23.4 g116.9%
Trans Fat 0 g
Cholesterol 80.2 mg
Sodium 15246 mg635.2%
Total Carbohydrates 416 g138.7%
Dietary Fiber 114.7 g458.7%
Sugars 157.9 g
Protein 117 g234.7%
Vitamin A 715.9% Vitamin C 1194.1%
Calcium 189.9% Iron 199%
*Based on a 2000 Calorie diet
Add the turkey parts and simmer the chili, uncovered, stirring occasionally, for 2 hours.
Transfer the turkey parts with a slotted spoon to a plate and let them cool until they can be handled.
Stir the bell peppers and the beans into the chili, add the turkey meat, discarding the skin and bones, and simmer the chili, stirring occasionally, for 40 minutes more, or until the bell peppers are tender.
The chili may be made in advance, cooled completely, uncovered, and kept covered and chilled for 2 days or covered and frozen for 2 months.
Serve the chili topped with a dollop of the sour cream and sprinkled with the Cheddar.