Tex-Mex Chili
Yield
6 servingsPrep
10 minCook
20 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | medium |
onions
chopped |
|
| 6 | cloves |
garlic
minced |
|
| 2 | packages |
ground turkey
|
*
|
| 2 | tablespoons |
chili powder
|
|
| 2 | tablespoons |
cumin
ground |
|
| 1 ½ | teaspoons |
salt
|
|
| 4 | cans |
tomatoes
undrained |
*
|
| 2 | cans |
pinto beans
drained |
*
|
| 2 | each |
sweet bell peppers
diced |
|
| 1 ½ | cups |
picante sauce
|
* |
| 1 | x |
cheddar cheese
optional |
*
|
| 1 | x |
monterey jack cheese
optional |
*
|
| 1 | x |
sour cream
optional |
*
|
| 1 | x |
cilantro
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 2 | medium |
onions
chopped |
|
| 6 | cloves |
garlic
minced |
|
| 2 | packages |
ground turkey
|
*
|
| 3E+1 | ml |
chili powder
|
|
| 3E+1 | ml |
cumin
ground |
|
| 7.5 | ml |
salt
|
|
| 4 | cans |
tomatoes
undrained |
*
|
| 2 | cans |
pinto beans
drained |
*
|
| 2 | each |
sweet bell peppers
diced |
|
| 355 | ml |
picante sauce
|
* |
| 1 | x |
cheddar cheese
optional |
*
|
| 1 | x |
monterey jack cheese
optional |
*
|
| 1 | x |
sour cream
optional |
*
|
| 1 | 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.
