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Soup: Tex-Mex Turkey and Bean Chili
A tasty low fat chili recipe.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
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1 cup chopped onions
2 cloves garlic
1 jalapeno pepper
1 1/2 tbsps chili powder
1 1/2 tbsps unsweetened cocoa powder
2 tsps cumin
2 cans ready cut diced tomatoes
2 tbsp unsulfured molasses
2 cups pinto beans
1 cup water
16 oz lean ground turkey
2 slices turkey bacon
Instructions
1. Heat a Dutch oven or heavy 5-quart pot over medium. Add turkey bacon; cook, stirring occasionally, until crisp, 6 to 8 minutes.
2. Raise heat to high; add ground turkey. Cook, stirring and breaking up meat with a spoon, until no longer pink, 8 to 10 minutes.
3. Add chopped onion, chopped garlic cloves and chopped jalapeno (remove seeds). Cook until soft, stirring often, about 5 minutes.
4. Stir in chili powder, unsweetened cocoa powder and ground cumin, cook, stirring, until fragrant, about 1 minute.
5. Add diced tomatoes in juice, unsulfured molasses, water, and salt; bring to a boil.
6. Reduce heat and simmer 15 minutes.
7. Add drained and rinsed pinto beans.
8. Cook until liquid has thickened. About 20 minutes.
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Serving Size: 4
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 320 kcal | ||
| Fat 4.18 g | ||
| Carbohydrate 41.04 g | ||
| Protein 35.2 g | ||
| Iron 141 mg | ||
| Calcium 49 mg | ||
| Cholesterol 62 mg | ||
| Monounsaturated Fat 0.37 g | ||
| Polyunsaturated Fat 0.35 g | ||
| Saturated Fat 1.29 g | ||
| Sodium 849 mg | ||
| Sugar 11.09 g | ||
| Potassium 500 mg | ||
| Vitamin A 79 mcg | ||
| Vitamin C 111 mg | ||
| Fiber 10.2 g | ||
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