Turkey Chili with Cheddar
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
364
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 364 cal. | (17 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 16.1 μg | (27 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 24.8 mg | (207 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 17.7 μg | (39 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 976 mg | (24 %) | ||
| Calcium | 175 mg | (18 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 239 mg | |||
| Cholesterol | 85 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 onion
- 1 garlic clove
- 1 stalk Celery
- 2 green chili peppers
- 600 grams Ground turkey
- 2 Tbsps olive oil
- 1 Tbsp Tomato paste
- 400 milliliters Beef broth
- salt
- freshly ground peppers
- 250 grams canned Kidney beans
- 4 Tbsps Whipped cream
- 50 grams freshly grated Cheddar cheese
- cilantro (for garnish)
Preparation steps
1.
Peel the onion and garlic and finely chop. Rinse and the celery and dice. Rinse the chile pepper and chop, removing seeds and ribs if desired. Heat the oil in a pan and sauté the ground turkey until crumbly and browned. Add the onions, garlic, celery and chile peppers to the pan and continue to sauté for 2 to 3 minutes. Stir in the tomato paste and deglaze with the broth. Season with salt and pepper, cover and simmer for about 30 minutes over low heat.
2.
Rinse and drain the beans, add to the pot and let simmer for another 5 minutes. If necessary add some more broth and season with salt and pepper. Transfer the chili to serving bowls, dollop each with sour cream, sprinkle with cheddar and serve garnished with cilantro leaves.
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