Hearty Turkey Chili

From one of my favorite websites:  www.melskitchencafe.com
http://www.melskitchencafe.com/2011/10/hearty-turkey-chili.html

INGREDIENTS:
1 pound ground turkey
1 medium yellow onion, chopped
1 yellow or red bell pepper, seeded and chopped
2 cloves of garlic, finely minced or pressed through a garlic press
2 (14.5-ounce) cans diced tomatoes
2 (16-ounce) cans tomato sauce
1 (15-ounce) can red kidney beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1 tablespoon chili powder
1 teaspoon cumin
1/4 teaspoon black pepper
1/4 teaspoon dried basil
1 teaspoon salt
1 teaspoon brown sugar

DIRECTIONS:
In a large pot, brown the turkey with the onion and garlic over medium heat, until cooked through, breaking up the ground turkey into pieces as it cooks. Drain off extra grease. Add the chopped bell pepper and cook 1-2 minutes until slightly tender. Add the rinsed and drained beans. Stir. Add the remaining ingredients and spices. Stir well. Increase the heat to medium-high and bring the chili to a boil, then reduce the heat and simmer for 15 minutes (or upwards of an hour if you have more time), stirring occasionally and making sure the chili isn’t sticking to the bottom of the pot.

Serve with sour cream, shredded cheese and tortilla chips, if desired.

We also like this with cornbread and honey butter.

Pesto Meatball Stew

Makes: 6 Servings

Ingredients

2 14 1/2 ounce cans Italian-style stewed tomatoes, undrained
1 16 ounce package (32) frozen cooked Italian-style meatballs, thawed
1 15 - 19 ounce can cannellini (white kidney) beans, rinsed and drained
1/2 cup water
1/4 cup basil pesto
1/2 cup finely shredded Parmesan cheese (2 ounces)

Directions

1. In a 3 1/2- or 4-quart slow cooker, combine undrained tomatoes, meatballs, drained beans, the water, and pesto.
2. Cover and cook on low-heat setting for 5 to 7 hours or on high-heat setting for 2 1/2 to 3 1/2 hours. Sprinkle each serving with cheese.


Nutrition Facts
Servings Per Recipe 6,Calories 408,Protein (gm) 17,Carbohydrate (gm) 24,Fat, total (gm) 27,Cholesterol (mg) 34,Saturated fat (gm) 10,Monosaturated fat (gm) 1,Dietary Fiber, total (gm) 6,Sugar, total (gm) 6,Vitamin A (IU) 680,Vitamin C (mg) 2,Riboflavin (mg) 0,Cobalamin (Vit. B12) (μg) 0,Sodium (mg) 1201,Potassium (mg) 7,Calcium (DV %) 212,Iron (DV %) 2,Percent Daily Values are based on a 2,000 calorie diet

Taco Soup

1 pound ground beef cooked
1 15 oz can tomato sauce
1 15 oz can corn
1 32 oz can diced tomatoes
1 15 oz can black beans (or any kind of beans you love)
1 package taco seasoning


Mix all ingredients together.  Do not drain any of the cans you need all the liquid for the soup.  Heat through in either the crock pot or stove top either way the soup turns out great.


Serve over tortilla chips and top with cheese and sour cream.
I estimated that this serves about 8 and serving size is 1 to 1.5 cups.  It is always plenty for us.  If you need more you could add another can of beans.


Nutritional info was calculated on the soup only not the chips, cheese and sour cream
Calories  265
Fat  9.8 g
Carbs  30 g
Fiber  7.6 g
Protein  17.4 g

Chicken Tortilla Soup

4 chicken breast halves
2 15 oz. cans black beans undrained
2 15 oz cans Rotel tomatoes
1 cup salsa
4 oz can chopped green chilis
14.5 oz can tomato sauce


tortilla chips
2 cups grated cheese


Combine all ingredients except chips and cheese in slow cooker.  Cover cook on Low 8 hours.  Just before serving, remove chicken breasts and slice into bite-sized pieces.  Stir into soup
To serve, put a handful of chips in each bowl.  Ladle soup over chips.  Top with cheese and sour cream if desired.  This soup is great plain or with the chips, cheese and sour cream.


Nutritional Info:


Calories 348.4
Fat 9.7
carbs  35.1
fiber 10.9
Protein 31.7

White Bean Chicken Chili

White Bean Chicken Chili
1 T olive oil
1/2 c diced onion
2 (14.5 ounce) cans Great Northern Beans, undrained
2 C cooked, diced chicken
2 C chicken broth
3/4 C salsa
1 t dried oregano
1/2 t celery salt
1 1/2 C shredded mozzarella cheese

In a medium saucepan, heat the olive oil over medium heat. Add onions and cook until onions are translucent, about 5 minutes. Add the remainder of the ingredients, except the mozzarella cheese. Heat over medium heat, stirring occasionally, until the soup comes to a simmer. Add the mozzarella cheese one handful at a time, stirring to let each addition melt before adding the next. Stir to combine and make sure all the cheese has melted and serve.

Nutritional Info
Serving Size

Calories: 240.0
Fat: 3.2
Carb:32.4
Protein:21.5
Fiber:9.1
Fat: 3.2

Chicken Taco Soup

Sorry I'm late.

CHICKEN TACO SOUP

1 family size can of Chicken and Rice soup
1 can pinto beans
1 can water
1 T Lime Juice
1 Can corn
1 13 0z can chicken
1 jar salsa

Combine all together breaking up chicken and you mix. Place in crockpot on low for 4-6 hours or place in pot and heat on stove till heated through. Serve with sour cream, cheese, and tortilla chips.

Calories: 247
Fat: 9
Fiber: 6
Nutrional information per serving

Chili

CHILI

Recipe:
1 lb. ground beef
1 c. chopped onion
1 c. chopped green bell pepper
1 (16 oz.) can cut-up petite diced tomato
1 (16 oz.) can dark red kidney beans (drained/rinsed)
1 (8 oz.) can tomato sauce
2 tsp. chili powder
1/2 tsp. dried basil, crushed
1/4 tsp. salt
1/4 tsp. pepper

Directions:
Brown beef; drain excess oil. Combine remaining ingredients. Bring to boil; cover reduce heat to low/medium-low; simmer 20 minutes.

**FYI - The nutrition facts will vary based on the kind of beef you get. When calculating the nutrition facts on sparks, I selected "lean ground beef". However, it did not specify what "lean" was exactly. I think the facts are a little inflated from what I use and how I prepare it.
Calories -- 308.8
Total Fat -- 16.3 g
Saturated Fat -- 6.3 g
Polyunsaturated Fat -- 0.8 g
Monounsaturated Fat -- 6.9 g
Cholesterol -- 56.7 mg
Sodium -- 793.1 mg
Potassium -- 430.0 mg
Total Carbohydrate -- 23.4 g
Dietary Fiber -- 7.7 g
Sugars -- 6.6 g
Protein -- 19.9 g