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    Soup: 4 pt. Helen's Turkey-Chili Soup


    Source of Recipe


    Helen

    List of Ingredients




    1 tablespoon oil divided
    16 ounces ground turkey
    1 large onion chopped
    1 stalk celery chopped
    1 can whole tomatoes (28 oz.) chopped
    1 can tomato paste (6 oz.)
    2 tablespoons chili powder
    1 teaspoon garlic powder
    1 teaspoon salt
    1/4 teaspoon pepper
    4 cups beef broth divided
    2 cans kidney beans (15 oz.) drained

    Recipe



    In 5 quart Dutch-oven heat 1-1/2 teaspoon oil over medium high heat. Brown the ground turkey; remove. Heat remaining oil over medium-high heat. Add onion and celery; cook until tender, 8-10 minutes. Add next 6 ingredients and 2 cups beef broth. Bring to a boil; cover and simmer, 30 minutes. To chili add kidney beans and 2 more cups of beef broth. Bring to a boil and simmer 10 minutes. Serve.

    (This probably could be put into a Crockpot for 8 hours on low, adding the kidney beans in the last hour of cooking)

    Makes about 17 cups. Serves 8

    2 cups = 4 WW POINTS Calories 315, Total fat 7g, Dietary Fibre 13 (from the MasterCook Program)

 

 

 

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