Tex-Mex Turkey Chili

Name: Tex-Mex Turkey Chili
Total time: 35 min
Yield: 6
Cuisine: Mexican/ Tex-Mex
Ingredients: 1 onion, chopped; 3 cloves garlic, minced; 1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast; 1 tablespoon chili powder; 1 tablespoon ground cumin; 1 cup low-sodium chicken broth; 2 (14½-ounce) cans salsa-style or regular stewed tomatoes, undrained; 1 (16-ounce) can kidney or pinto beans, drained and rinsed; 1 green bell pepper, diced; ¾ cup CHI-CHI'S® salsa

It’s easy to switch from beef to turkey when it tastes this good. Savory, delicious and gluten-free, this hearty Tex-Mex Turkey Chili recipe is ready in under 30 minutes.

Total Time

35 Minutes

Serving Size

6 Servings

onion, chopped

cloves garlic, minced

(16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast

tablespoon chili powder

tablespoon ground cumin

cup low-sodium chicken broth

(14.5-ounce) cans salsa-style or regular stewed tomatoes, undrained

(16-ounce) can kidney or pinto beans, drained and rinsed

green bell pepper, diced

3/4

cup CHI-CHI'S® salsa

Coat large saucepan with cooking spray.

Add onion and garlic; cook over medium heat 5 minutes, stirring occasionally.

Crumble turkey into saucepan; sprinkle with chili powder, cumin, and salt, if desired.

Spray a skillet with nonstick cooking spray. Preheat skillet over medium-high heat.

Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.

Add chicken broth, tomatoes, beans, bell pepper and salsa. Bring to a boil over high heat.

Reduce heat; simmer 10 minutes, stirring occasionally.

Calories

390

Protein

38g

Carbohydrates

58g

Fiber

22g

Sugars

Fat