Soup: Tex-Mex Turkey and Bean Chili

A tasty low fat chili recipe.

Prep Time: 10 mins

Cook Time: 40 mins

Total Time: 50 mins

Ingredients

1 cup chopped onions
2 cloves garlic
1 jalapeno pepper
1 1/2 tbsps chili powder
1 1/2 tbsps unsweetened cocoa powder
2 tsps cumin
2 cans ready cut diced tomatoes
2 tbsp unsulfured molasses
2 cups pinto beans
1 cup water
16 oz lean ground turkey
2 slices turkey bacon

Instructions

1. Heat a Dutch oven or heavy 5-quart pot over medium. Add turkey bacon; cook, stirring occasionally, until crisp, 6 to 8 minutes.

2. Raise heat to high; add ground turkey. Cook, stirring and breaking up meat with a spoon, until no longer pink, 8 to 10 minutes.

3. Add chopped onion, chopped garlic cloves and chopped jalapeno (remove seeds). Cook until soft, stirring often, about 5 minutes.

4. Stir in chili powder, unsweetened cocoa powder and ground cumin, cook, stirring, until fragrant, about 1 minute.

5. Add diced tomatoes in juice, unsulfured molasses, water, and salt; bring to a boil.

6. Reduce heat and simmer 15 minutes.

7. Add drained and rinsed pinto beans.

8. Cook until liquid has thickened. About 20 minutes.

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