Norwood Cowboy Chili


By Shaina F. and Trish V. from Norwood Elementary School, Los Angeles, CA.

Description

Hearty made-from-scratch chili made with wholesome brown rice, taco seasoned ground turkey, onions, green and red bell peppers, kidney beans, pinto beans, black beans, and diced tomatoes; served hot and topped with low-fat shredded cheddar cheese.

Nutrition Facts

Serving size: 240g

Calories190
From Fat30%
From Saturated Fat4%
From Sugar6%
Sodium300mg

Ingredients

Ingredient 6 servings 50 servings
Vegetable oil1 tablespoon/0.1 ounce0.25 cup/0.8 ounce
Ground turkey1.2 quart/1.2 pounds9 quarts/10 pounds
Yellow Onion, small dice0.5 cup/1.8 ounces4.25 cups/15 ounces
Red Bell Pepper, small dice0.5 cup/1.8 ounces4.25 cups/15 ounces
Green Bell Pepper, small dice0.5 cup/1.8 ounces4.25 cups/15 ounces
Barbeque Seasoning2 teaspoons/0.2 ounce3 tablespoons/1 ounce
Canned Black Beans, with liquid0.75 cups/3 ounces7 cups/25 ounces
Canned Kidney Beans, with liquid0.75 cups/3 ounces7 cups/25 ounces
Canned Pinto Beans, with liquid0.75 cups/3 ounces7 cups/25 ounces
Canned Diced Tomatoes, with liquid2 cups/6.7 ounces15 cups/56 ounces
Parboiled Long Grain Brown Rice, cooked0.25 cup/1.25 ounce4 cups/14 ounce
Low Fat Cheddar Cheese, shredded0.75 cup/3 ounce7 cups/25 ounces

Preparation

In a large stock pot, heat vegetable oil over medium heat. Add ground turkey, onions and bell peppers, reduce heat to medium-low, and cook until vegetables are aromatic and begin to soften, and turkey begins to brown (about 5-6 minutes). Add barbeque seasoning and mix well.
Add black beans, kidney beans, pinto beans, and diced tomatoes (with all the liquid) to pot. Mix well.
Bring to a small boil, and reduce heat. Simmer for 20-30 minutes or until flavors blend together. Add cooked rice to pot, and mix well. Hold hot until service. Serve 8 ounce portion, topped with 1/2 ounce cheese.