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Turkey Chili

Makes 8 Servings

Serving Size: 2 cups


1 pound lean ground turkey breast
1 small onion, chopped
3 (15 ounce) cans dark red kidney beans, drained
3 (14.5 ounce) cans stewed Mexican tomatoes, undrained
1 cup water
2 celery stalks, chopped
1 medium bell pepper, seeded & chopped
¼ cup vinegar
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried parsley
1 teaspoon dried basil
½ cup red wine

Options - be creative, you can add corn kernels and cilantro. For a richer flavor add ground dark meat turkey, and you know I prefer a natural turkey meat (hormone free).


Heat a large stockpot over medium-high heat until hot. Add ground turkey breast and chopped onion and cook until browned. Remove from heat and drain. Return the turkey and onions to the stockpot. Add the remaining ingredients except for the red wine and bring to boil. Reduce heat and simmer on low heat for 2 hours. Add the red wine and continue cooking for another hour.

Have fun and enjoy!

Nutrients per serving:

Calories: 266
Total fat: 2 grams (5% of calories)
Saturated fat: trace
Cholesterol: 35 mg
Sodium: 651 mg
Carbohydrate: 39 grams (58% of calories)
Protein: 24 grams (37% of calories)
Dietary fiber: 13 grams

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