June 5, 2017

Southwestern Turkey Chili

Chili is always a popular recipe, especially for large gatherings. Whether you’re cooking up a batch of this healthy, delicious chili for an agency, a potluck, a backyard party or a big family reunion, this chili, which substitutes turkey for the usual beef and is filled with nutritious vegetables, is sure to be a crowd pleaser!

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This healthy and nutritious recipe has been tested and the ingredients scaled up so that you can easily prepare enough for 50, 100, 250 or 500 people.

INGREDIENTS

Please Note: In the 50 servings column the cups, tbsp, and tsp measures are rounded for convenience.

    NUMBER OF SERVINGS
STEP INGREDIENTS 50 100 250 500
white beans, dry 3/4 cup (150 g) 300 g 745 g 1.5 kg
  green lentils, whole, dry 3/4 cup (150 g) 300 g 745 g 1.5 kg
2 ground turkey, raw 5 1/8 lbs (2.3 kg) 5 kg 12 kg 24 kg
3 tomatoes, canned, crushed 5 cups (1.3 L) 2.84 L 5.68 L 11.36 L
  tomato soup, canned 11 cups (2.72 L 4.8 L 12.24 L 24.48 L
  white vinegar 1/2 cup (110 mL) 225 ml 570 ml 1.135 L
4 celery, frozen, diced 5 cups (500 g) 1 kg 3 kg 6 kg
  carrots, frozen, diced 4 cups (500 g) 1 kg 3 kg 6 kg
  corn, frozen 4 cups (500 g) 1 kg 3 kg 6 kg
  green peppers, frozen, diced 2 cups (300 g) 600 g 1.5 kg 3 kg
  red kidney beans, canned 2 1/2 cups (630 mL) 1.3 L 2.84 L 5.68 L
  chickpeas, canned 2 1/2 cups (630 mL) 1.3 L 2.84 L 5.68 L
  mushrooms, canned, stems & pieces 1 2/3 cups (420 mL) 850 mL 2 L 5.68 L
  onions, dried 2/3 cup (49 g) 98 g 245 g 490 g
  white sugar 1/3 cup (75 g) 155 g 390 g 775 g
  chili powder 1/2 cup (70 g) 140 g 350 g 705 g
  parsley, dried 1/4 cup (5 g) 9 g 23 g 45 g
  ground Allspice 1/2 tsp (1 g) 2 g 5 g 10 g
  ground black pepper 1 1/2 tsp (2 g) 5 g 13 g 25 g
5 corn starch (thickener) 1/2 cup (74 g) 148 g 370 g 740 g
  tomato juice, canned 7 cups (1.7 L) 2.84 L 8.52 L 17.04 L

DIRECTIONS

  1. Soak white beans in water overnight. Water should be double the height of the beans. Drain water and rinse on day of production. Boil white beans and lentils in water until soft. Drain, do not save liquid.

  2. Cook ground turkey until internal temperature reaches 70°C (158°F). Drain.

  3. Add crushed tomatoes, tomato soup, and vinegar to cooked ground turkey. Heat until boiling.

  4. Drain and rinse kidney beans and chickpeas. Add all ingredients from Step 4 in order listed. Add softened beans and lentils and simmer until vegetables, beans and lentils are tender – approximately 40-50 minutes.

  5. Combine corn starch with tomato juice and add to Southwestern Turkey Chili. Bring to a boil and simmer until starch is fully cooked, approximately 10 minutes.

Southwestern Turkey Chili

Pulses (beans, peas, lentils and chickpeas) are affordable food options that are healthy, nutritious, and environmentally sustainable. Pulses are high in protein, nutrient-dense and deliver high levels of fibre. Pulses also require less nitrogen fertilizer than other crops, giving them a low carbon footprint and are a water-efficient protein and enrich the soil where they grow, making them an important and sustainable crop.

This recipe was developed by the team at the Saskatoon Health Region (SHR) and is used with permission from Pulse Canada. To learn more about pulses and find other healthy and delicious pulse-based recipes, please visit Pulse Canada’s site at www.pulsecanada.com.


NUTRITION INFORMATION

Per serving (175 mL/6 oz): 183 calories, 2 g fat, 1 g saturated fat, 0 g trans fat, 1 g polyunsaturated fat; 1 g monounsaturated fat; 33 g cholesterol, 592 mg sodium, 26 g carbohydrate, 5 g dietary fibre, 0 g sugars, 15 g protein, 68% DV vitamin A, 23% DV vitamin C, 6% DV calcium, 18% DV iron, 1% DV thiamin, 11% DV riboflavin, 19% DV niacin, 25% DV vitamin B6, 16% DV folate, 2% DV Vitamin B12, 18% DV phosphorous, 13% DV zinc

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