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Chunky Turkey Chili
Makes 4 (1-1/2-cup) servings
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Ingredients
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1
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tablespoon butter or margarine
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3/4
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pound boneless turkey breast tenderloin, cut into 3/4-inch chunks
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1-1/2
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teaspoons bottled chopped garlic
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1/2
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teaspoon ground cumin
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1
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cup UNCLE BEN'S® ORIGINAL CONVERTED® Brand Rice
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1
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can (14-1/2 ounces) chili-style chunky tomatoes, undrained
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1
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can (15-1/2 ounces) kidney beans, drained
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1
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can (13-3/4 ounces) chicken broth
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1. Heat butter in a large saucepan over medium heat until bubbly. Add turkey, garlic and cumin; cook and stir until turkey loses its pink color, about 3 minutes.
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2. Add rice, tomatoes, kidney beans and broth. Bring to a boil over high heat. Cover; reduce heat and simmer 20 minutes, stirring occasionally.
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3. Remove from heat and let stand covered 5 minutes. Stir again before serving.
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Serving Suggestion
Top with chopped cilantro and shredded Monterey Jack cheese.
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© MASTERFOODS USA
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Nutrients per Serving
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Calories
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841
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Total Fat
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15 g
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Cholesterol
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42 mg
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Carbohydrate
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144 g
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Protein
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33 g
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Sodium
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1,039 mg
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