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Photo: Will Dickey
Active Time:10 minsTotal Time:4 hrs 10 minsServings:4Jump to Nutrition Facts
Active Time:10 minsTotal Time:4 hrs 10 minsServings:4
Active Time:10 mins
Active Time:
10 mins
Total Time:4 hrs 10 mins
Total Time:
4 hrs 10 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundground turkey1smallyellow onion, chopped3clovesgarlic, minced1smalljalapeño pepper, seeded and finely chopped2(15 ounce) cansno-salt-added kidney beans, rinsed1(15 ounce) canno-salt-added tomato sauce114.5-ounce canno-salt-added fire-roasted diced tomatoes, drained1 ½tablespoonschili powder1 ½teaspoonsground cumin1teaspoongarlic powder½teaspoonsalt¼teaspoonground pepperDiced avocado, shredded Cheddar cheese and sliced red onion for serving
Cook Mode(Keep screen awake)
Ingredients
1poundground turkey
1smallyellow onion, chopped
3clovesgarlic, minced
1smalljalapeño pepper, seeded and finely chopped
2(15 ounce) cansno-salt-added kidney beans, rinsed
1(15 ounce) canno-salt-added tomato sauce
114.5-ounce canno-salt-added fire-roasted diced tomatoes, drained
1 ½tablespoonschili powder
1 ½teaspoonsground cumin
1teaspoongarlic powder
½teaspoonsalt
¼teaspoonground pepper
Diced avocado, shredded Cheddar cheese and sliced red onion for serving
DirectionsAdd turkey, onion, garlic and jalapeño to a large nonstick skillet. Cook over medium-high heat, stirring often, until the turkey is browned, about 6 minutes. Transfer to a 6-quart slow cooker.Stir in kidney beans, tomato sauce, diced tomatoes, chili powder, cumin, garlic powder, salt and pepper. Cover and cook on Low until the flavors meld, about 4 hours. Serve topped with avocado, cheese and red onion, if desired.To make aheadRefrigerate chili in an airtight container for up to 5 days or freeze for up to 2 months.Originally appeared: EatingWell.com, July 2021
Directions
Add turkey, onion, garlic and jalapeño to a large nonstick skillet. Cook over medium-high heat, stirring often, until the turkey is browned, about 6 minutes. Transfer to a 6-quart slow cooker.Stir in kidney beans, tomato sauce, diced tomatoes, chili powder, cumin, garlic powder, salt and pepper. Cover and cook on Low until the flavors meld, about 4 hours. Serve topped with avocado, cheese and red onion, if desired.To make aheadRefrigerate chili in an airtight container for up to 5 days or freeze for up to 2 months.
Add turkey, onion, garlic and jalapeño to a large nonstick skillet. Cook over medium-high heat, stirring often, until the turkey is browned, about 6 minutes. Transfer to a 6-quart slow cooker.
Stir in kidney beans, tomato sauce, diced tomatoes, chili powder, cumin, garlic powder, salt and pepper. Cover and cook on Low until the flavors meld, about 4 hours. Serve topped with avocado, cheese and red onion, if desired.
To make ahead
Refrigerate chili in an airtight container for up to 5 days or freeze for up to 2 months.
Originally appeared: EatingWell.com, July 2021
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Nutrition Facts(per serving)408Calories12gFat42gCarbs34gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
