Breakfast Turkey Chili Bowl
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Breakfast Turkey Chili Bowl

Makes 1 serving 1
Prep time 10 minutes PTM
Total time 1 hour PTM
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Nutritional Information

Calories 225 Fat 6g
Protein 33g Cholesterol 100mg
Carbohydrates 10g Sodium 581mg
Fiber 2g Saturated Fat 2g

Ingredients

BREAKFAST TURKEY CHILI BOWL

olive oil spray

½ cup Lean Ground Turkey Chili (see recipe below)

4 egg whites

¾ ounce shredded low-fat Cheddar cheese

1 tablespoon fat-free Greek yogurt

1 tablespoon chopped green onion

LEAN GROUND TURKEY CHILI:

olive oil spray

1 (20-ounce) package JENNIE-O® Lean Ground Turkey

1 small red onion, coarsely chopped

1 (28-ounce) can crushed tomatoes

1 (14.5-ounce) can diced tomatoes, drained

4 teaspoons chili powder

2 tablespoons brown sugar

1 tablespoon cocoa powder

2 teaspoons chipotle chili pepper

1 bay leaf

¼ teaspoon hot sauce

sour cream, if desired

Directions

BREAKFAST TURKEY CHILI BOWL
In skillet over medium-high heat, mist with spray; add egg whites and scramble. Transfer egg whites to shallow medium-size bowl; spread egg whites into a single layer. Top eggs with ½ cup chili and sprinkle with cheese. Dollop with yogurt and sprinkle with green onion.

LEAN GROUND TURKEY CHILI
Heat large saucepan to medium-high heat and lightly mist with spray. Add ground turkey. Cook the turkey as specified on the package. Always cook to well-done, 165°F. as measured by a meat thermometer. Add onion and cook, stirring occasionally, until onions are tender and meat is crumbled.

Add tomatoes, chili powder, brown sugar, cocoa powder, chipotle chili pepper, bay leaf and hot sauce. Cover and cook over low-heat 1 hour, stirring occasionally. Top with sour cream, if desired.

Always cook to an internal temperature of 165°F.

Learn how to safely handle turkey.

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