1 lb Ground turkey 3/4 cup Onion, minced 2 Tbsp Margarine 3 cups Water 1/2 tsp Garlic powder 1 Tbsp Chili powder 1 Tbsp Parsley flakes 1 tsp Paparika 2 tsp dry mustard 1 15 1/2 oz can Red kidney beans, drained 1 6 oz can Tomato paste 1/2 cup Pearl barley 3/4 cup Cheddar cheese, shredded
1. In large sauce pan, cook turkey and onions in margarine until turkey is browned and no longer pink in color, about 9 minutes. Drain; return turkey and onions to pan.
2. Add remaining ingredients except the cheese to turkey mixture; bring to boil, stirring frequently. Cover, reduce heat, and simmer 30 minutes, stirring occasionally.
3. Uncover and simmer 30 minutes, stirring occasionally.
4. Serve over cooked macaroni.
5. Sprinkle 3 Tbsp of cheese over each serving of chili.
Per Serving Nutritional Information 1 1/2 cups per serving Calories 540 Total fat 26 grams Saturated fat 9 grams Cholesterol 104 milligrams Sodium 579 milligrams
Turkey Chili
1 lb Ground turkey
3/4 cup Onion, minced
2 Tbsp Margarine
3 cups Water
1/2 tsp Garlic powder
1 Tbsp Chili powder
1 Tbsp Parsley flakes
1 tsp Paparika
2 tsp dry mustard
1 15 1/2 oz can Red kidney beans, drained
1 6 oz can Tomato paste
1/2 cup Pearl barley
3/4 cup Cheddar cheese, shredded
1. In large sauce pan, cook turkey and onions in margarine until turkey is browned and no longer pink in color, about 9 minutes. Drain; return turkey and onions to pan.
2. Add remaining ingredients except the cheese to turkey mixture; bring to boil, stirring frequently. Cover, reduce heat, and simmer 30 minutes, stirring occasionally.
3. Uncover and simmer 30 minutes, stirring occasionally.
4. Serve over cooked macaroni.
5. Sprinkle 3 Tbsp of cheese over each serving of chili.
Per Serving Nutritional Information
1 1/2 cups per serving
Calories 540
Total fat 26 grams
Saturated fat 9 grams
Cholesterol 104 milligrams
Sodium 579 milligrams
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