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    You are in: Home / Recipes / Turkey Chili With White Beans Recipe
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    Turkey Chili With White Beans

    Average Rating:

    2 Total Reviews

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    • on October 15, 2010

      Yum! I've made this several times and it's really great. I agree with Picholine that the initial cooking of the meat and spices before adding liquid is key. The cocoa and cinnamon add a fantastic flavor, but my friends can never guess what it is. I also love to make this and take it to work to nuke at the office. Thanks!

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    • on June 26, 2008

      Our church just had its annual chili cook-off and I'm so wishing I had made this recipe. It's that good. The chili powder gives it just the right amount of heat and flavor. I think cooking the ground turkey with the spices before adding the liquid is essential. I wouldn't change anything about this recipe except to omit the salt since my tomato products are salted, and to use a variety of beans (I used cannellini and kidney). I was short on time so I only let it simmer/boil for 10 minutes before adding the beans. I was also out of bay leaves, but those shortcuts didn't seem to affect the quality. This is wonderful chili--even my husband, a chili conoisseur, raved. Made it again with black and kidney beans. Even better. Left out the cocoa. Used bay leaves. Used tomato paste with/water instead of sauce.

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    Nutritional Facts for Turkey Chili With White Beans

    Serving Size: 1 (387 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 422.5
     
    Calories from Fat 121
    28%
    Total Fat 13.5 g
    20%
    Saturated Fat 2.9 g
    14%
    Cholesterol 62.1 mg
    20%
    Sodium 458.2 mg
    19%
    Total Carbohydrate 49.9 g
    16%
    Dietary Fiber 11.4 g
    45%
    Sugars 8.6 g
    34%
    Protein 28.4 g
    56%

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