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    Chili: 4 pt. Turkey Chili


    Source of Recipe


    Cooking Light, May/June 1993, page 133

    List of Ingredients




    Vegetable cooking spray
    1 cup chopped green bell pepper
    3/4 cup chopped celery
    1/2 cup chopped carrots
    1/2 cup chopped onion
    1 pound ground turkey
    2 teaspoons chili powder
    1 teaspoon dried Italian seasoning
    1 1/4 cups vegetable juice cocktail
    8 ounces tomato sauce -- 1 can (low salt)
    32 ounces canned kidney beans -- 2 cans drained
    2 cups water

    Recipe



    Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add next 4 ingredients; saute 8 minutes or until tender. Add turkey and next 2 ingredients; cook 2 minutes or until turkey is browned, stirring to crumble. Add remaining ingredients; reduce heat, and simmer, uncovered, 30 minutes or until thickened, stirring occasionally.
    Makes 6 ( 1 cup ) servings.

    JENN"S LOWER FAT NOTES: I Added 2 cans of kidney beans and 2 cups of water and increased the servings from 4 (1 cup servings) - 6 ( 1 cup servings) .

    NOTES : Per serving: 279.9 cal, 7.1g (22.5%) fat, 11.9g fibre, 1027mg sodium
    Shared by: Jennifer

 

 

 

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