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Hearty Turkey Chili

Categories:
main dish, poultry, low fat, turkey

1/2 cup chopped onion
1 pound leftover turkey; chopped
2 cups unsalted canned tomatoes
4 cups canned kidney beans; drained
1 teaspoon sugar
1 1/2 tablespoons chili powder
2 cups chopped celery
8 tablespoons fat-free sour cream; for topping

Sauté the onions and turkey together over low heat until onions are cooked. Add the rest of the ingredients except for the celery. Cover and cook for 20 minutes, adding the celery during the last 10 minutes. Top each serving with a tablespoon of fat-free sour cream. This recipe yields 8 servings. Nutritional Analysis Per Perving: Calories 240; Fat (grams) 4; Percent calories from fat 15; Percent polyunsaturated 6; Percent saturated 7; Percent monounsaturated 2; Cholesterol (milligrams) 43; Sodium (milligrams) 190; Protein (grams) 25; Carbohydrate (grams) 26; Fiber (grams) 8.


Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "12-13-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 133 Calories (kcal); 1g Total Fat; (4% calories from fat); 8g Protein; 25g Carbohydrate; 2mg Cholesterol; 488mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates

NOTES : Diabetes or those on calorie-controlled diets may count one serving as: 1 starch, 2 vegetable, and 3 meat servings. Weight Watcher points calculated at 4 Nutr. Assoc. : 0 0 0 0 0 0 0 0

Yield: 8 servings

Preparation Time: 0:00



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