Skillet Chili
| Nutrition Information | |
| Calories: | 259 |
| Total Fat: | 2.3g |
| Saturated Fat: | 0.3g |
| Trans Fat: | 0g |
| Cholesterol: | 47mg |
| Sodium: | 408mg |
| Carbohydrates: | 32g |
| Dietary Fiber: | 10.6g |
| Sugars: | 9.6g |
| Protein: | 26g |
| Vitamin A: | 1440iu (28%) |
| Vitamin C: | 24.3mg (40%) |
| Calcium: | 65mg (6%) |
| Iron: | 5.1mg (28%) |
1 teaspoon oil
1 onion, chopped
1/2 pound ground turkey breast
2 15 ounce cans kidney beans, drained and rinsed
1 15 ounce can no-salt-added tomatoes
1 8 ounce can tomato sauce
1/4 cup tomato paste
1 teaspoon chili powder
1 teaspoon garlic powder
Heat a large 12” nonstick skillet over high heat. Add the oil and saute the onion until golden brown, about 3 minutes.
Crumble the turkey into the skillet and continue cooking until turkey is almost done.
Add the rest of the ingredients, bring to a boil and reduce to a simmer. Cook until sauce is thick.
Serve over cooked brown rice, a baked potato or 100% whole wheat toast.
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