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Ingredientes
- 1 med onion minced
- 1 lb grnd skinless turkey
- 2 x garlic cloves chopped or possibly pressed
- 1 can tomato sauce - (8 ounce)
- 1 can stewed tomatoes - (14 1/2 ounce)
- 1 can red kidney beans - (15 ounce) liquid removed, rinsed (or possibly 2 c. cooked red kidney beans, liquid removed and rinsed)
- 1 Tbsp. molasses
- 1/4 tsp liquid warm pepper seasoning
- 1 Tbsp. unsweetened cocoa
- 1 tsp paprika
- 1 tsp grnd cumin
- 1/2 tsp dry oregano
- 1/2 tsp dry basil
Direcciones
- In a 4- to 5-qt pan, combine onion and 1/4 c. water. Bring to a boil over medium-high heat; then boil, stirring occasionally, till liquid evaporates and onion begins to brown (about 5 min).
- To deglaze, add in 1/4 c. more water and stir to scrape browned bits free. Then continue to cook, stirring occasionally, till onion begins to brown again. Repeat deglazing and browning steps, using 1/4 c. more water.
- Crumble turkey into pan; add in garlic. Cook, stirring, till meat is no longer pink and liquid has evaporated. Stir in tomato sauce, tomatoes, beans, molasses, warm pepper seasoning, cocoa, paprika, cumin, oregano, and basil. Bring to a boil; reduce heat, cover, and simmer till flavors are well blended (about 30 min).
- This recipe yields 4 to 6 servings.
- Comments: Serve this streamlined version of an intricate Mexican dish as you would chili - ladle it into big bowls to eat with a spoon. Offer water-crisped tortilla chips alongside; they complement the chili without compromising its low fat content.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 501g | |
| Recipe makes 4 servings | |
| Calories 459 | |
| Calories from Fat 146 | 32% |
| Total Fat 16.3g | 20% |
| Saturated Fat 4.08g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 115mg | 38% |
| Sodium 1712mg | 71% |
| Potassium 1354mg | 39% |
| Total Carbs 38.81g | 10% |
| Dietary Fiber 10.3g | 34% |
| Sugars 15.22g | 10% |
| Protein 40.42g | 65% |
