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Turkey Chili


1 pound lean ground turkey
2 celery stalks, chopped
1 large onion, chopped
1 large clove garlic, chopped
1 large green pepper, chopped
1/4 cup red wine
8 ounces mushrooms, sliced
2 cups corn, cooked
2 cups red kidney beans, cooked
2 cups white kidney beans, cooked
1 28-ounce can low-sodium whole tomatoes, broken into pieces
1 eight-ounce can tomato sauce
2 teaspoons dry mustard
1/2 teaspoon black pepper
2 tablespoons chili powder


Saute turkey, celery, onion, garlic, and green pepper in wine until tender, approximately four minutes. Drain. Add the remaining ingredients and simmer for one to one-and-a-half hours.

Makes ten cups.

Nutritional Tip:
Rinsing the canned beans under water will reduce some of the sodium.

Copyright 2002 Joan Salge Blake, MS, RD, LDN.

Nutrition Information Per 1 Cup Serving


Calories: 233
Fat: 5.5 g
Saturated Fat: 1.5 g
Cholesterol: 23 mg
Sodium: 559 mg