Turkey Chili

Turkey Chili

Progresso® beans provide a simple addition to this flavorful turkey chili – a family dinner that can be made ahead of time.

Prep Time

10

Minutes

Total Time

1:40

Hr:Mins

Makes

12

servings

2
pounds ground turkey
2
large onions, chopped (2 cups)
3
cans (28 oz each) whole tomatoes, undrained
3
cans (15 oz each) Progresso® beans (such as black or kidney), drained
1
can (15 oz) tomato sauce
1
can (4.5 oz) Old El Paso® chopped green chilies
1/4
cup chili powder
1
tablespoon ground cumin
1/2
teaspoon salt
1/2
teaspoon pepper
  1. Cook turkey and onions in 6-quart Dutch oven over medium heat about 15 minutes, stirring occasionally, until turkey is no longer pink and onions are tender; drain.
  2. Stir in remaining ingredients, breaking up tomatoes. Heat to boiling; reduce heat. Simmer uncovered 1 1/4 hours.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Do-Ahead Tip
Refrigerate tightly covered no longer than 4 days. Or to freeze, divide chili among 3 airtight 2-quart freezer containers. Cool quickly. Label and freeze no longer than 2 months.
Special Touch
Just for fun, squirt process cheese spread—found in aerosol cans in the dairy section—in a fun design onto servings of chili, or pipe on a special message.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 315
    • (Calories from Fat 80),
    • (Saturated Fat 9g,),
  • Cholesterol 50mg;
  • Sodium 920mg;
  • Total Carbohydrate 42g
    • (Dietary Fiber 11g,
  • Protein 28g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 2 Vegetable;
    • 2 Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.