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Print This Black Bean Turkey Chili Recipe

Black Bean Turkey Chili Recipe

As pretty as it may look on a sunny winter day here in Montana, as soon as I step outside I want to turn around and head back in, where it is still toasty warm. Days like these are perfect for cooking a big pot of chili beans. It uses naturally lean turkey meat, plenty of black beans, onions, zucchini, and tomatoes, and can be made in one big pot. Ive dressed the original up a little with a bit more seasonings.

1 pound turkey breast
4 cups water
4 teaspoons beef bouillon
1 package chili seasoning
1/2 teaspoon cumin
2 – 32 ounce cans tomatoes, ready cut
1 pound zucchini, quartered, sliced
1 pound yellow squash, quartered, sliced
1 large onion, chopped
1 green pepper, chopped
4 stalks celery, sliced
1 clove garlic, minced
2 cans black beans un drained
1/8 teaspoon cayenne


Recipe Cooking Time:
Pan Type: chili pot

Turkey Chili Directions

In a large stock pot cook the turkey until no longer pink.
Drain, cut turkey into bite size chunks and return to pan.
Add the water, bouillon, chili seasoning, cumin, tomatoes, cut zucchini, cut yellow squash, chopped onion, green pepper, celery, minced garlic, black beans, cayenne pepper and pepper.
Bring chili mixture to a boil on medium high heat.
Reduce heat, cover and simmer turkey chili for the allotted time.
Season chili recipe to taste, with salt.

Recipe Serves: 10 – 12

Nutritional Facts for Black Bean Turkey Chili
Serving Size 430 g
Amount Per Serving
Calories 283
Calories from Fat 18
Total Fat 2.0g 3%
Trans Fat 0.0g
Cholesterol 16mg 5%
Sodium 445mg 19%
Potassium 1566mg 45%
Total Carbohydrates 47.7g 16%
Dietary Fiber 12.0g 48%
Sugars 8.6g
Protein 21.3g
Vitamin A 30% Vitamin C 76% Calcium 9% Iron 35%

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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

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