avec crème sure et cheddar
Ingrédients: Haricots rouge (haricots rouges, eau, sel, chlorure de calcium, acide ascorbique, EDTA disodique) • Tomates broyées à l’oignon et à l’ail (pâte de tomate, eau, tomates en dés, oignon déshydraté, sel, ail déshydraté, sucre, acide citrique) • Dinde haché • Poivron • Oignon jaune • Crème sure (lait) (substances laitières, substances laitières modifiées, amidon de maïs modifié, phosphate de sodium, citrate de sodium, carraghénane, gomme de caroube, gomme guar, enzyme microbienne, culture bactérienne, alginate de propylène glycol, gomme de xanthane) • Cheddar (lait) (lait pasteurisé, substances laitières modifiées, crème, culture bactérienne, sel, rocou, bêta-carotène, chlorure de calcium, enzyme microbienne, cellulose, natamycine) • Mélange d’épices à enchilada (sulfites) (épices, sucre (sucre, maltodextrine), sel, poudre d'ail, poudre de tomate, poudre de paprika, acide citrique, huile de canola, oléorésine de paprika, dioxyde de silicium).
Allergens
Tags
Dinde hachée
250 g
Oignon jaune
0.5 unit(s)
Tomates broyées à l'ail et aux oignons
1 unit(s)
Épices à enchilada
8 g
Poivron
1 unit(s)
Fromage cheddar, râpé
0.25 cup
Crème sure
43 mL
Haricots rouges
1 unit(s)
Huile
1 tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
- Before starting, wash and dry all produce.
- Core, then cut pepper into 1/2-inch pieces.
- Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 servings).
- Heat a large pot over medium.
- When hot, add 1 tbsp (2 tbsp) oil, then peppers and onions.
- Cook for 3-4 min, stirring occasionally, until tender. Season with salt and pepper.
- To the pot with veggies, add turkey.
- Cook for 3-5 min, breaking up turkey into smaller pieces, until no pink remains.**
- Add Enchilada Spice Blend. Cook for 1 min, stirring often, until fragrant. Season with salt and pepper.
- To the same pot, add crushed tomatoes, kidney beans (including their liquid) and 1/2 cup (1 cup) water. Season with salt and pepper.
- Bring to a boil over high. When boiling, reduce heat to medium-low.
- Simmer for 8-10 min, stirring occasionally, until slightly thickened.
- Divide chili between bowls.
- Sprinkle with cheese.
- Dollop sour cream over top.
If you've opted to get turkey, cook in the same way the recipe instructs you to cook chicken.**
660
kcal
Calories
23
g
Fat
7
g
Saturated Fat
70
g
Carbohydrate
17
g
Sugar
18
g
Dietary Fiber
49
g
Protein
115
mg
Cholesterol
1200
mg
Sodium
0.3
g
Trans Fat
2050
mg
Potassium
350
mg
Calcium
7.5
mg
Iron
