Turkey and pinto bean chili
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Nonstick olive oil spray | ||
| 1 | large | Onion; chopped |
| 2 | Medium-size red bell peppers; chopped | |
| 6 | Garlic cloves; chopped | |
| 2 | pounds | Ground turkey |
| 3 | tablespoons | Chili powder |
| 1½ | teaspoon | Ground cumin |
| 1½ | teaspoon | Dried oregano |
| 3 | cans | Pinto beans; drained (15-ounce) |
| 1 | can | Diced tomatoes in juice; (28-ounce) |
| 3 | cups | Canned low-salt chicken broth |
| 1 | ounce | Semisweet chocolate; chopped |
Directions
Generously spray bottom of heavy large pot with nonstick spray. Add onion, bell peppers and garlic and saute over high heat until vegetables begin to soften, about 8 minutes. Add turkey and saute until no longer pink, breaking up large pieces with back of fork, about 5 minutes. Mix in chili powder, cumin and oregano and stir 1 minute. Add beans, tomatoes with juices, broth and chocolate. Bring chili to boil. Reduce heat to medium and simmer uncovered until chili thickens, stirring occasionally, about 1 hour.
Season with salt and pepper.
Makes 6 to 8 servings.
Bon Appetit November 1999
Converted by MC_Buster.
Per serving: 3614 Calories (kcal); 95g Total Fat; (23% calories from fat); 286g Protein; 416g Carbohydrate; 717mg Cholesterol; 1154mg Sodium Food Exchanges: 25½ Grain(Starch); 28 Lean Meat; 3 Vegetable; 0 Fruit; 3 ½ Fat; 1 Other Carbohydrates Converted by MM_Buster v2.0n.