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Liz's 3 Bean Turkey Chili Recipe

Looking for an easy Liz's 3 Bean Turkey Chili recipe? Learn how to make Liz's 3 Bean Turkey Chili using healthy ingredients.


Submitted by flowers4liz

Makes 10 servings



I modified a few different recipes that I found, including 2 different Biggest Loser recipe's. This is what I came up with. Use your favorite toppings, lots of minced green onion, a little chopped cilanto, a little reduced fat sharp cheddar, dallop of light sour cream etc. Yum! Healthy and Hearty.

Recipe Ingredients for Liz's 3 Bean Turkey Chili

1 1/4 lb lean ground turkey
1 tsp olive oil
1 c chopped onion
1 green pepper, finely chopped
1 jalapeno pepper, finely minced
4 cloves garlic, finely minced
3/4 c celery, finely chopped 1/4" size pieces
1 tbsp chili powder
1 1/2 tsp cumin
1 1/2 tsp coriander
1 1/2 tsp dried oregano
1/4 tsp cayenne pepper
1/4 tsp red pepper flakes
1/8 tsp cinnamon
1 tsp salt
1/2 tsp garlic salt
28 oz tomatoes canned , fire roasted with garlic preferred
3 c low sodium beef broth or low sodium chicken broth
14 1/2 oz black beans, rinsed (1 can)
14 1/2 oz canned pinto beans, rinsed (1 can)
14 1/2 oz canned red kidney beans rinsed (1 can)
1/2 cup picante sauce, Pace medium was used
1/4 c green onion, finely minced

Recipe Directions for Liz's 3 Bean Turkey Chili

  1. Crumble ground turkey in a large stew pot and brown on medium high heat until no longer pink. Make sure to season the meat with a little salt, garlic salt etc and pepper if you prefer.

  2. Once the meat is no longer pink and starting to brown, scoot the meat to one side of the pan. Add olive oil to the empty side of the pan. Add onions and green pepper (Note: if the green pepper isn't looking good Anahiem or Cubanelle's would work as well) to the pan to soften and start to lightly caramelize.

  3. Add the jalapeno pepper and garlic to the mixture. Add all of the spices to the meat and stir the meat and veggies together.

  4. Allow to cook together for a few minutes then add in the canned tomatoes with their juice, salsa and the broth.

  5. Bring to a boil then reduce heat to medium low and simmer 5 - 10 minutes. (Note: If necessary can cook longer at this stage as flavors will enhance as they cook just turn down to low to keep at a bare simmer).

  6. Add the beans to the mixture and combine. If necessary increase heat to keep at a simmer. Cook 5 - 10 minutes more. ****Note: if you are not ready to eat, keep at the lowest setting on the stove top and chili will stay warm for quite a long while without becoming overcooked. Makes 8 large 1 1/2 c servings or 10 1 cup servings (I based this calorie count on the smaller servings) Also, if you rinse the beans the sodium count will be lower but I could not find this option with the ingredients I could find.

  7. Top with toppings of your choice. Green onions are a must, cilantro, sour cream, olives, cheese, and red onion would all be a welcome addition. Enjoy!

Categories

Beans, Main Dish, Soup, American-Southwestern

Nutrition Facts
Serving Size 383.6g
Amount Per Serving
Calories
205
Calories from Fat
22
% Daily Value*
Total Fat
2.5g
4%
Saturated Fat
0.5g
2%
Trans Fat
0.0g
Cholesterol
23mg
8%
Sodium
1071mg
45%
Potassium
271mg
8%
Total Carbohydrates
26.5g
9%
Dietary Fiber
8.2g
33%
Sugars
5.2g
Protein
22.4g
Vitamin A 19% Vitamin C 42%
Calcium 9% Iron 16%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Low in saturated fat
  • High in dietary fiber
  • Very high in vitamin C
  •   Bad points
  • Very high in sodium
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