This week's Saturday's Chili is Turkey Chili with Fire Roasted Tomatoes. It's off the Jennie -O website. It uses JENNIE-O® Lean Ground Turkey along with the fire roasted tomatoes, beans, and spices. You can find this recipe along with a great selection of healthy and delicious recipes on the Jennie - O site. http://www.jennieo.com/
Turkey Chili with Fire Roasted Tomatoes
1 (20-ounce) package JENNIE-O® Lean Ground Turkey
1 green bell pepper, diced
1 (4-ounce) can diced green chilies
2 cloves garlic, finely minced
2 tablespoons chili powder
2 teaspoons ground cumin
½ teaspoon cinnamon
1 (32-ounce) package chicken stock, reserve ¼ cup
2 (14.5-ounce) cans cannellini or great northern beans, drained and rinsed, divided
2 (15-ounce) cans diced fire roasted tomatoes
¼ cup wine
1 cup shredded Cheddar cheese
1 - Cook ground turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add onion, bell pepper, chilies, garlic, chili powder, cumin and cinnamon; stir. Turn heat to high and continue to cook 5 minutes or until veggies begin to caramelize.
2 - Add chicken stock, one can of beans, tomatoes and wine. Stir to combine. Reduce heat to medium. Cover to simmer. In food processor (or blender) add one can beans, Cheddar cheese and reserved ¼ cup chicken stock. Process mixture until smooth. Add pureed bean mixture to stock pot and stir to incorporate. Remove from heat and let stand 5 minutes to thicken.
* Always cook to an internal temperature of 165°F.
470 Fat 20g
Protein 33g Cholesterol 85mg
Carbohydrates 35g Sodium 760mg
Fiber 11g Saturated Fat 4g