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Soups: Turkey and Bean Chili


1/2 lb. lean ground turkey
1 (16 oz.) jar of salsa
1 (15 oz.) can of pinto beans
1 (15 oz.) can of black beans
1 (16 oz.) can of red kidney beans
1 (24 oz.) can of whole unsalted tomatoes
2 C. 2% milk cheddar cheese


Brown turkey in large pot. Rinse and drain all cans of beans; add to pot. Add salsa. Crush tomatoes and add to pot. Stir ingredients together. Simmer on medium high for 10-15 minutes. Add cheese 5 minutes before serving. Note: even if using unsalted tomatoes, the sodium content of this chili is on the high side. Most restaurant chili would have twice this much sodium, and this recipe is low in saturated fat and high in fiber.

Serves: 8

Exchanges or food group servings: 1 1/2 STARCH, 1 VEG, 1 FAT, 2 LEAN MEAT

Nutrients per serving: CALS 278; PROTEIN 25.9g; CARBS 32g; FIBER 10.3g; TOT FAT 6.3g; SAT FAT 3.0g; SODIUM 936mg

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