Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Red Kidney Bean | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 16 oz cans red kidney beans, liquid drained and reserved
- One pkg. Yves brand turkey crumbles
- One large red onion, diced
- Half a head of garlic, peeled and diced
- One large bell pepper, coarsley chopped
- 1 jar of your favorite salsa
- 3/4 cup your favorite smokey barbecue sauce
Directions
In a dutch oven, saute the red onion, garlic, and bell pepper over medium heat 3-4 minutes. The bell pepper should still be crunchy.
Add the Yves brand turkey crumbles and cook about 1 minute until browned.
Add the beans and salsa and stir. Add the barbecue sauce a little at a time to your own liking.
Pepper to taste, and simmer over medium-low heat ten minutes, stirring frequently. Should the chili simmer off too much, add some of the reserved canning liquid.
Salt to taste, remove from heat, and serve.
Category:Chili Recipes
Category:Kidney bean Recipes