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Tex-Mex Chili

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Submitted by keely

YIELD

6 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

2 3E+1
TABLESPOONS ML VEGETABLE OIL
2 2
MEDIUM MEDIUM ONIONS
chopped
6 6
CLOVES CLOVES GARLIC
minced
2 2
PACKAGES PACKAGES GROUND TURKEY *
2 3E+1
TABLESPOONS ML CHILI POWDER
2 3E+1
TABLESPOONS ML CUMIN
ground
1 ½ 7.5
TEASPOONS ML SALT
4 4
CANS CANS TOMATOES
undrained *
2 2
CANS CANS PINTO BEANS
drained *
2 2
EACH EACH SWEET BELL PEPPERS
diced
1 ½ 355
CUPS ML PICANTE SAUCE *
1 1
X X CHEDDAR CHEESE
optional *
1 1
X X MONTEREY JACK CHEESE
optional *
1 1
X X SOUR CREAM
optional *
1 1
X X CILANTRO
chopped *

Directions

Heat oil in a 4 quart saucepan or Dutch oven over medium heat.

Add onion and garlic; cook 5 minutes, stirring occasionally.

Crumble turkey into saucepan; sprinkle with chili powder, cumin and salt.

Cook 5 minutes, stirring occasionally.

Add tomatoes, beans, bell pepper and picante sauce.

Bring to a boil over high heat.

Reduce heat; simmer uncovered 10 minutes, stirring occasionally.

Ladle into bowls; top as desired.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 118g (4.2 oz)
Amount per Serving
Calories 166 33% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 856mg 36%
Total Carbohydrate 8g 8%
Dietary Fiber 6g 24%
Sugars g
Protein 12g
Vitamin A 17% Vitamin C 203%
Calcium 9% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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