Nutrition balance score
Great
Glycemic Index
38
Low
Glycemic Load
15
Moderate
Nutrition per serving
Calories440.9 kcal (22%)
Total Fat18.6 g (27%)
Carbs39.4 g (15%)
Sugars8.9 g (10%)
Protein30.6 g (61%)
Sodium1327.6 mg (66%)
Fiber8.8 g (31%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
2 Tbspwater
½ cupwater
2 tsptable salt
divided
½ tspbaking soda
2 lb93%-lean ground turkey
2 ozdried ancho chiles
stemmed, seeded, torn into 1-inch pieces
0.5 ozdried Guajillo chiles
stemmed, seeded, torn into 1-inch pieces
3corn tortillas
1-inch, torn into 1-inch pieces
1 Tbspground cumin
1 Tbsppaprika
2 tspgarlic powder
2 tspdried oregano
1 tspground coriander
1 tsppepper
¼ cupvegetable oil
3 cupsonions
chopped fine
1 Tbspminced garlic
1 Tbsptomato paste
2 x 15 ozcans kidney beans
undrained
2 cupschicken broth
1 x 15 ozcan diced tomatoes
1 Tbspbrown sugar
packed
Instructions
Step 1
Place turkey in lg bowl. Using hands, break up turkey into ½-inch pieces. Drizzle 2 Tbsp water, 1 tsp salt, and baking soda over turkey. Toss gently to combine.
Step 2
Toast anchos and guajillos in Dutch oven over med-high heat until fragrant, 2-6 min. Transfer chiles to food processor to cool.
Step 3
Add tortillas, cumin, paprika, garlic powder, oregano, coriander, and pepper to processor and process until finely ground, 1-2 min. Transfer mixture to a bowl.
Step 4
Heat oil in Dutch oven over med heat until shimmering. Add onions and remaining tsp salt and cook until onions are softened and slightly brown, 6-8 min. Add garlic and cook until fragrant, 30-60 sec. Add tomato paste and cook 1 min. Add turkey and cook until no longer pink, 6-8 min. Add chile mixture, stir to coat,and cook until fragrant, about 1 min.
Step 5
Add beans with liquid, broth, tomatoes, brown sugar, and ½ cup water. Stir well and bring to simmer. Cover and cook, stirring occasionally, to meld flavors, about 10 min.
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