Some great looking turkey chili and black beans in a white bowl.

Turkey Chili with Fire Roasted Tomatoes

Name: Turkey Chili with Fire Roasted Tomatoes
Total time: 30 min
Yield: 6
Cuisine: Mexican/ Tex-Mex
Ingredients: 1 (16-ounce) package JENNIE-O® Lean Ground Turkey; ½ small yellow onion, chopped; 1 tablespoon minced garlic; 1 (1-ounce) low-sodium taco seasoning; 1 (1-ounce) package ranch salad dressing and seasoning mix; 4 cups water or low-sodium chicken broth; 1 (10-ounce) can diced tomatoes and green chiles; 1 (15.5-ounce) can black beans, drained and rinsed; 1 (15.5-ounce) pinto beans, drained and rinsed; 1 (14-ounce) can corn kernels, drained; corn muffins, if desired

Is there anything more satisfying than a great bowl of chili? This easy-switch recipe checks every box — Turkey Chili with Fire Roasted Tomatoes is easy to make, ready in under 30 minutes and under 500 calories per serving!

Total Time

30 Minutes

Serving Size

6 Servings

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

large onion, diced

green bell pepper, diced

(4-ounce) can diced green chilies

cloves garlic, finely minced

tablespoons chili powder

teaspoons ground cumin

1/2

teaspoon cinnamon

(32-ounce) package chicken stock, reserve 0.25 cup

(14.5-ounce) cans cannellini or great northern beans, drained and rinsed, divided

(15-ounce) cans diced fire roasted tomatoes

1/4

cup wine

cup shredded Cheddar cheese

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 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.

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.

Calories

350

Protein

29g

Carbohydrates

33g

Fiber

11g

Sugars

Fat

Cholesterol

75mg