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Spicy Turkey And Eggplant Chili

fast.cook's picture
  Vegetable oil 2 Tablespoon
  Eggplant 1 Medium, chopped
  Onion 1 Large, chopped
  Chili powder 1 Tablespoon
  Cayenne pepper 3⁄4 Teaspoon
  Ground turkey 1 Pound
  Canned black beans 16 Ounce, drained and rinsed
  Canned red kidney beans 16 Ounce, drained and rinsed
  Canned tomato sauce 8 Ounce
  Celery stalks 2 , chopped
  Green bell pepper 1 , chopped
  Garlic 3 Clove (15 gm), chopped
  Ground cumin 1 Teaspoon

Heat oil in heavy large skillet over medium heat.
Add eggplant, onion, chili powder and cayenne pepper and cook until vegetables are tender, stirring frequently, about 7 minutes.
Add turkey and cook until no longer pink, breaking up with back of spoon, about 5 minutes.
Add all beans, tomato sauce, celery, bell pepper, garlic and cumin.
Bring to simmer.
Cover and simmer 30 minutes, stirring frequently. (Chili can be prepared 1 day ahead. Cover and refrigerate. Before serving, rewarm over medium heat, stirring frequently.)
Ladle chili into bowls and serve.

Recipe Summary

Difficulty Level: 
Everyday, Healthy

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Average: 4.4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2061 Calories from Fat 664

% Daily Value*

Total Fat 75 g114.8%

Saturated Fat 15.5 g77.5%

Trans Fat 1.2 g

Cholesterol 358.3 mg119.4%

Sodium 4620.9 mg192.5%

Total Carbohydrates 223 g74.5%

Dietary Fiber 74.3 g297.2%

Sugars 50 g

Protein 141 g281.6%

Vitamin A 160.6% Vitamin C 319.8%

Calcium 101.9% Iron 131.4%

*Based on a 2000 Calorie diet


Spicy Turkey And Eggplant Chili Recipe