Directions:
- Drain chipotle peppers; set aside 2 tablespoons adobo sauce. Seed and chop three peppers; set aside. (Save remaining peppers and sauce for another use.)
- In a large Dutch oven or soup kettle coated with cooking spray, cook the turkey, carrots, green pepper, onion, garlic and reserved peppers over medium heat until meat is no longer pink; drain if necessary. Stir in the tomatoes, broth, tomato sauce, oregano, basil, chili powder, cumin and reserved adobo sauce. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
- Stir in the beans. Cover and simmer for 15-20 minutes or until heated through. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 151.55 Kcal (635 kJ) | ||
| Calories from fat | 55.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.12g | 9% | |
|---|---|---|---|
| Cholesterol | 52.38mg | 17% | |
| Sodium | 176.09mg | 7% | |
| Potassium | 349.67mg | 7% | |
| Total Carbs | 9.09g | 3% | |
| Sugars | 2.99g | 12% | |
| Dietary Fiber | 2.71g | 11% | |
| Protein | 15.33g | 31% | |
| Vitamin C | 15.2mg | 25% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 1.5mg | 8% | |
| Calcium | 45.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 106.66 Kcal (447 kJ) | ||
| Calories from fat | 38.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.31g | 9% | |
|---|---|---|---|
| Cholesterol | 36.86mg | 17% | |
| Sodium | 123.94mg | 7% | |
| Potassium | 246.11mg | 7% | |
| Total Carbs | 6.4g | 3% | |
| Sugars | 2.1g | 12% | |
| Dietary Fiber | 1.91g | 11% | |
| Protein | 10.79g | 31% | |
| Vitamin C | 10.7mg | 25% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 1.1mg | 8% | |
| Calcium | 31.8mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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