Meal Planning
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Description
Adapted from Everyday Rachael Ray
Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil
- 1 1/2 lb. ground turkey
- 3 carrots (large, chopped)
- 6 stalks celery (chopped)
- 1 onion (chopped)
- 4 cloves garlic (minced)
- salt
- pepper
- 2 Tbsp. canned chipotle (finely chopped, chilis in adobo)
- 15 oz. tomato sauce
- 1 1/2 cups chicken stock
- 2 cups blue corn tortilla chips (optional)
- 1 cup shredded pepper jack cheese (optional)
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Directions
- Heat olive oil over medium-high heat. Add turkey and cook until browned.
- Add carrots, celery, onion, and garlic. Cook for about 10 minutes until soft.
- Combine chipotle sauce and chilis with tomato sauce. Add to vegetables with broth and bring to a boil. Reduce heat and simmer until thickened.
- Turn on broiler. Transfer chili to a casserole dish and top with chips and cheese, if desired. Broil a couple minutes until cheese melts.
NutritionView More
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650Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories650Calories from Fat320 |
% DAILY VALUE |
Total Fat36g55% |
Saturated Fat11g55% |
Trans Fat |
Cholesterol165mg55% |
Sodium1210mg50% |
Potassium1200mg34% |
Protein43g |
Calories from Fat320 |
% DAILY VALUE |
Total Carbohydrate38g13% |
Dietary Fiber7g28% |
Sugars16g |
Vitamin A180% |
Vitamin C15% |
Calcium30% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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