xiaoxl/recipe_data huggingface dataset:
Orange Marmalade Stove Top Pork Chops


Ingredients:
lemon pepper, apple cider vinegar, orange marmalade, olive oil

Directions:
Brush chops with a little oil and sprinkle with lemon pepper.
Heat non-stick skillet over medium high heat.  Brown chops on both sides until just cooked through.  Remove to platter for a minute.
Add marmalade and cider vinegar to pan, cooking and stirring into baked bits left in pan.  Boil for a couple minutes to reduce a little, stirring now and then.
Return chops to pan and turn once to coat.
Healthier Slow Cooker Gumbo
Category: soups-stews-and-chili
By luv2golfandcook

Packed with veggies, this healthier slow cooker gumbo is easy to throw together before a party so you have plenty of time with your guests.

Ingredients:
⅓ cup all-purpose flour
1 tablespoon vegetable oil
2  green bell peppers, chopped
1 large onion, chopped
3 cloves garlic, minced
½ pound chicken andouille sausage, quartered lengthwise and sliced
2 (14.5 ounce) cans no-salt-added diced tomatoes
1 (10.75 ounce) can  reduced-sodium chicken broth
1 tablespoon salt-free Cajun seasoning
¼ teaspoon salt
¼ teaspoon ground black pepper, or more to taste
½ pound uncooked medium shrimp, peeled and deveined
5 cups frozen riced cauliflower
2 sprigs chopped fresh parsley, or to taste

Directions:
Heat a large skillet over medium heat. Add flour; cook, stirring constantly, until flour is deep golden and smells toasty, 7 to 10 minutes. Reduce heat if browning too quickly. Transfer to a 6-quart slow cooker. Add oil, bell peppers, onion, and garlic to the skillet; cook and stir until tender, 5 to 7 minutes. Stir into slow cooker until coated. Stir in sausage, tomatoes, broth, Cajun seasoning, salt, and black pepper. Cook on Low for 6 to 7 hours or on High for 3 to 3 1/2 hours. Stir in shrimp; cook until opaque, about 30 minutes on Low or 15 minutes on High. Meanwhile, place riced cauliflower in a heatproof dish, cover, and microwave until heated through, about 4 minutes, stirring halfway through. Serve gumbo over cauliflower. Sprinkle with parsley and additional black pepper.

Prep time: 30 mins
Cook time: 6 hrs 15 mins
Total time: 6 hrs 45 mins
Yields: 10 servings

Calories: 134.4
Fat: 3.5 g
Saturated fat: 1 g
Carbohydrates: 16.1 g
Sugars: 3.3 g
Dietary fiber: 4.5 g
Protein: 12.1 g
Cholesterol: 59.3 mg
Sodium: 273 mg
Oven-Baked Honey-Barbecue Spareribs


Ingredients:
black pepper, liquid honey, soy sauce, lemon juice, Worcestershire sauce, paprika, seasoning salt, dried oregano, cayenne pepper, garlic powder, yellow onions

Directions:
Set oven to 350°F.
Line a shallow roasting pan with foil (this will allow for easier clean-up].
Sprinkle the ribs on both sides with a little black pepper if desired.
Place the ribs bone-side down on the roasting pan; cover with foil and bake for 1 hour; drain fat.
In a bowl combine oil, honey, soy sauce, lemon juice, Worcestershire sauce, paprika, salt, dried oregano, a small pinch cayenne, garlic powder and minced yellow onion.
After 1 hour of cooking time brush some of the glaze onto both sides of the ribs.
Continue to cook UNCOVERED for 30 minutes longer or until the meat is tender, brushing frequently with remaining glaze.
Red Curry Chicken and Pumpkin Soup
Category: soups-stews-and-chili
By Chef John

As the weather turns colder and the days get shorter, and maybe you start feeling those winter blues, make a big pot of this red curry chicken and pumpkin soup. When people think of comfort food, they usually don't think of it as exciting and interesting, but this incredibly tasty soup is the rare exception. It will warm your heart and sooth your soul, but stimulate you at the same time with its lovely contrast of flavors and textures.

Ingredients:
1 tablespoon vegetable oil
2 pounds skinless, boneless chicken thighs, chopped into bite-sized pieces
1 medium red onion, diced, divided
2 teaspoons brown sugar
freshly ground black pepper to taste
1 teaspoon ground cumin
1 teaspoon kosher salt, or to taste
1 tablespoon freshly minced ginger
4 cloves garlic, finely chopped
6 cups chicken broth, or to taste, divided
1 (13 ounce) can unsweetened coconut milk (not low-fat)
2 tablespoons red curry paste, or more to taste
¼ teaspoon cayenne pepper
1  bay leaf
1 tablespoon fish sauce
1 (2 pound) kabocha squash
1 large red bell pepper, diced
2 medium green onions, thinly sliced, or more to taste
½ cup chopped fresh cilantro, or more to taste
¼ cup chopped fresh basil, or more to taste
2 small serrano peppers, thinly sliced
3 medium limes, halved

Directions:
Heat vegetable oil in a soup pot over high heat. Add chicken to hot oil; cook, stirring occasionally until browned, about 5 minutes. Stir in 1/2 of the red onion and brown sugar. Cook until onions have softened and sugar starts to caramelize on the bottom of the pan, about 3 minutes. Stir in black pepper, cumin, and 1 teaspoon kosher salt. Toss in ginger and garlic; stir until sizzling, about 1 minute. Add 4 cups chicken broth and stir to deglaze the bottom of the pot. Bring to a boil. Add coconut milk and curry paste. Add cayenne pepper and bay leaf. Stir in fish sauce. Reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes. Carefully cut squash with a large knife on a cutting board. Remove seeds and peel and discard skin. Cut flesh into bite-sized pieces. You should have about 1 1/2 pounds squash. Add squash to soup and salt to taste. Add remaining chicken broth to cover squash. Simmer over medium-low heat, stirring occasionally, until pumpkin is just barely tender, 15 to 20 minutes. Stir in remaining red onion, bell pepper, and green onions; cook for 2 minutes. Turn off the heat, and stir in 1/2 cup cilantro and 1/4 cup basil. Taste and adjust seasonings. Ladle into bowls and garnish with more cilantro, basil, green onions, and serrano chiles. Squeeze lime juice into each bowl.

Prep time: 25 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 35 mins
Yields: 6 servings

Calories: 454.3
Fat: 26.2 g
Saturated fat: 14.8 g
Carbohydrates: 26.1 g
Sugars: 11.1 g
Dietary fiber: 4.7 g
Protein: 30.8 g
Cholesterol: 97.3 mg
Sodium: 1532.8 mg
Classic Tiramisu
Category: world-cuisine
By Carol

Classic Italian dessert made with ladyfingers and mascarpone cheese. It can be made in a trifle bowl or a springform pan.

Ingredients:
6  egg yolks
1 ¼ cups white sugar
1 ¼ cups mascarpone cheese
1 ¾ cups heavy whipping cream
2 (12 ounce) packages ladyfingers
⅓ cup coffee flavored liqueur
1 teaspoon unsweetened cocoa powder, for dusting
1 (1 ounce) square semisweet chocolate

Directions:
Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored. Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside. Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers,  coffee liqueur and filling layers. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

Prep time: 30 mins
Cook time: 30 mins
Total time: 2 hrs
Yields: 12 servings

Calories: 568.3
Fat: 31.8 g
Saturated fat: 17 g
Carbohydrates: 59.6 g
Sugars: 24.7 g
Dietary fiber: 0.8 g
Protein: 9.8 g
Cholesterol: 302.9 mg
Sodium: 112.7 mg
Best Ever Bruschetta!
Category: appetizers-and-snacks
By Paula D.

This is a fail proof version of bruschetta!  They turn out so yummy, I can't keep them on the plate for more then 15 minutes.  When I make this recipe, the pieces don't see the next day.  No Complaints about this recipe!

Ingredients:
4  English muffins, split
4 cloves garlic, minced
2 tablespoons butter
1 tablespoon chopped fresh basil
4 large fresh tomatoes, peeled and chopped
8  black olives, pitted and halved
1 tablespoon tomato paste
1 tablespoon olive oil
2 teaspoons lemon juice
1 teaspoon honey
4 slices mozzarella cheese, halved
salt and pepper to taste

Directions:
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Toast muffin halves under broiler until golden, about 2 to 3 minutes. Mix garlic, butter, and basil together in a small bowl; spread butter mixture evenly onto each toasted muffin half. Combine tomatoes, olives, and tomato paste in a large bowl; set aside. Whisk together the olive oil, lemon juice, and honey in a small bowl. Spoon some of the tomato mixture onto each muffin, then drizzle the olive oil mixture over the top, place a piece of mozzarella on top, and season with salt and pepper. Return muffins to broiler; cook until the cheese has melted, 1 to 2 minutes. Serve immediately.

Prep time: 25 mins
Cook time: 5 mins
Total time: 30 mins
Yields: 8 servings

Calories: 170.2
Fat: 8 g
Saturated fat: 3.7 g
Carbohydrates: 18.9 g
Sugars: 3.6 g
Dietary fiber: 1.4 g
Protein: 6.7 g
Cholesterol: 16.6 mg
Sodium: 268.2 mg
Blueberry Sorbet With Lemon and Tarragon Jus


Ingredients:
blueberries, granulated sugar, lime juice, lemon, juice and zest of, water, granulated sugar, fresh tarragon

Directions:
For the Blueberry Sorbet:
Combine blueberries and sugar in pot.
Cook over low heat, stirring occasionally, until blueberries are soft.
Remove from heat and allow to cool.
Stir in lime juice and simple syrup.
Puree(I use an immersion blender].
Pass through a fine mesh sieve.
Freeze (you may use an ice cream maker or just place in your freezer and allow to harden].
Lemon and Tarragon Jus
Combine all ingredients in a saucepan and bring to a boil.
Remove from heat, cover and allow to steep until flavor is infused.
Strain and chill.
Pool some of the jus on a plate or in a bowl or martini glass; place one or two scoops of the sorbet on the plate or bowl and garnish with whole berries.
Creamy Pesto Shrimp


Ingredients:
linguine, butter, garlic, shallot, fresh mushrooms, sun-dried tomatoes, half-and-half, white pepper, parmesan cheese, pesto sauce, large shrimp, romano cheese, parmesan cheese, black pepper

Directions:
Cook linguini according to package directions.
Drain and set aside.
In a large skillet, melt butter over medium heat.
Toss in the minced garlic, shallot, mushrooms, and reconstituted sundried tomatoes and sauté for 2 to 3 minutes, then stir in half and half and season with pepper.
Cook 6 to 8 minutes, while stirring.
Stir the Parmesan into the creamy mixture, stirring until well mixed.
Stir in the pesto, and cook for about 5 minutes, until thickened.
Stir in the shrimp and cook until they turn pink, about 5 minutes.
Re-heat the linguini (either in boiling water or microwave] and serve shrimp and sauce over the hot pasta.
Garnish with grated Romano and freshly ground black pepper.
Note: this recipe also works well with 1 pound of lump crab instead of shrimp.
Yataklete Kilkil (Ethiopian Vegetable Stew)


Ingredients:
potatoes, carrots, garlic cloves, fresh ginger, onions, water, ground cardamom, black pepper, salt

Directions:
Peel potatoes and carrots into 1/2 inch pieces.  Put in large sauce pan and fill with water until vegtables are just covered.  Bring to boil, then simmer for 15-20 minutes or until vegtables are tender. Remove from heat, drain, and set aside.
Puree onions, ginger, garlic, and peppers in food processor.  Pour oil in large sauce pan and put on medium heat.  Add onion puree and sautee for five minutes, or until onions no longer smell raw.  Add water, salt, pepper, cardamom, and cooked vegtables.  Stir well and simmer for 15 minutes.
Minute Rice Five Spice Casserole


Ingredients:
ground beef, salt, salt, onion, pepper, garlic powder, garlic granules, thyme, oregano, bay leaf, diced tomatoes, Minute Rice, sharp cheddar cheese

Directions:
Brown meat in oil, add onions and cook until tender.
Stir in seasonings, soup, tomatoes, and Minute rice.
Simmer 5 minutes.
Stir occasionally.
Spoon into 1 1/2 quart baking dish. (But I only use a cast iron skillet, since it is both oven and stove top friendly. Plus, my Grandmother always made it in a cast iron skillet, and I did learn from her. She was the best cook for comfort foods.].
Criss cross with cheese and broil until cheese melts.
Garnish with olives if desired.
Instead of olives, we sometimes use jalepenos.
Also, this recipe works well when you cook it in a cast iron skillet- you only dirty one dish that way!
Asian Pickled Carrots(Ginger)


Ingredients:
carrot, salt, fresh ginger, whole allspice, water, rice vinegar, brown sugar, whole cloves, whole black peppercorns

Directions:
In a covered large sauce pan, cook carrots with salt in a small amount of boiling water for about 3 minutes or until crip-tender, drain.
Pack carrots into three sterilized 8 oz jars. Divide fresh ginger between the jars, place one whole allspice in each jar.
In small sauce pan, combine water, vinegar, sugar, cloves and peppercorns. Bring to a boil, reduce heat and simmer uncovered for 5 minutes.
Poor hot vinegar mixture over carrots. Wipe rims, add lids and store in fridge up to 3 months.
Roasted Carrot Stick Snack


Ingredients:
carrots, olive oil, fresh herbs, salt

Directions:
Peel carrots. Cut into strips 3 inches long and ½ inch wide., In a large bowl combine carrots, olive oil and herbs., In a baking pan, spread carrots in a single layer., Roast, uncovered, in a 475* oven for 10 minutes, or until just tender., Sprinkle with salt.
Slow Cooked Ham


Ingredients:
brown sugar, ground mustard, smoked ham

Directions:
"In a bowl, combine the brown sugar, mustard, horseradish and 2 tablespoons cola; mix well. Rub over ham. Place in a 5-qt. Slow cooker; pour remaining cola over ham. Cover and cook on low for 8-10 hours or until a meat thermometer reads 140°. Yield: 15-20 servings."
Savoury Cheese Swirls


Ingredients:
self raising flour, salt, butter, milk, cheese, shallot, salt, paprika

Directions:
Preheat oven to 230degC(450degF].Correction: 200degC (400degF].
Sift flour and salt together; rub butter in lightly with finger tips.
Pour nearly all the milk in, saving a little for glazing and quickly mix to a soft dough.
Turn onto a floured board and knead lightly and quickly; roll out into a slab about 12" by 6" and sprinkle with cheese, shallots, salt and paprika.
Roll up starting with long side, cut into 1 1/2" or 2" slices; arrange, close together on paper lined baking tray, glaze with the rest of the milk and cook 10 - 12 minutes.
Herb Blend Turkey Burgers


Ingredients:
lean ground turkey, fresh basil, lemon rind, garlic, salt, pepper, tomatoes

Directions:
Combine first 6 ingredients in a large bowl until blended.  (Do not overwork meat mixture.]  Shape mixture into 4 (5-inch] patties.
Grill, covered with grill lid, over medium-high heat (350 to 400 degrees] 5-6 minutes on each side or until done.
Scoop out the soft centers from bottom half of rolls, leaving 1/4 inch-thick shells.  Place burgers in shells; top evenly with spinach and tomato slices, and cover with roll tops.
Grilled BBQ Hash Browns


Ingredients:
olive oil, butter, frozen hash browns, monterey jack pepper cheese, salt, pepper

Directions:
Heat grill, low about 250-300 degrees.
Use 4 sections (1 per serving]  foil, big enough to wrap hashbrowns.  Lay flat and drizzle 1 tbsp of olive oil and place 1 tbsp butter onto each section of foil (save remaining 4 tbsp butter for later].
Place half serving of potatoes (1/8 pkg] onto each piece of foil and place desired amount of cheese.  Place remaining potatoes (1/8 pkg] on top of cheese, followed by remaining butter.
Sprinkle dried onion, bbq seasoning, salt and pepper.
Bring together 2 edges of foil and roll tight.  Fold other 2 sides under.  Make sure there are no openings so juices don't seep out.
Cook on grill 30-40 minutes, turning every 10 minutes (be careful not to poke holes in foil].
Chef Erin Finegan's Cherry Cola Barbecue Sauce


Ingredients:
yellow onions, garlic cloves, ketchup, light brown sugar, sriracha sauce

Directions:
Heat oil in a heavy saucepan over medium heat.
Add onions and sautee until they are golden brown (about 5-7 minutes].
Add garlic and stir for 1 minute.
Deglaze with the grenadine and quickly add ketchup, jam, cola, brown sugar, and vinegar then bring to a simmer, stirring occasionally.
Reduce heat to medium-low, simmer uncovered until reduced to about 4 cups stirring often to prevent scorching (about 40-50 minutes].
Stir in 1 teaspoon of siracha.
Season to taste with sea salt and fresh ground black pepper and more hot sauce, if desired.
Transfer to bowl and cool completely.
May be refrigerated for up to 2 weeks.
Parmesan-Crusted Au Gratin Potatoes and Onion
Category: side-dish
By Tom Paull

Potatoes and onions mixed with a creamy cheese sauce and baked with a crispy cheese topping.

Ingredients:
4 pounds russet potatoes, cut into 1/4-inch slices
salt and ground black pepper to taste
6 tablespoons butter
6 tablespoons all-purpose flour
1 ½ cups whole milk
1 cup heavy whipping cream
2 ½ cups shredded mild Cheddar cheese
1 cup shredded Asiago cheese
1  sweet onion, sliced into rings
¾ cup sliced green onions
⅓ cup shaved Parmesan cheese
7  buttery round crackers (such as Ritz®), crushed
2 tablespoons chopped fresh parsley

Directions:
Place potatoes into a large pot and cover with water; add salt and bring to a boil. Reduce heat to medium-low and simmer until just beginning to soften, 15 to 20 minutes; drain. Melt butter in a saucepan over medium heat; add flour and whisk until the mixture thickens, 1 to 2 minutes. Pour milk and heavy cream into the saucepan; cook and stir until smooth, 2 to 3 minutes. Melt Cheddar and Asiago cheese into the butter mixture; cook while stirring continually until the mixture is smooth and creamy, 1 to 2 minutes. Season the sauce with salt and pepper. Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13-inch casserole dish. Layer about half the sliced potatoes into the bottom of the baking dish. Top the potatoes with sweet onion slices and green onions; pour about 1/3 of the cheese sauce over the onions. Arrange the remaining potato slices into the dish; pour remaining cheese sauce over the potatoes. Sprinkle Parmesan cheese and crushed crackers over the top. Bake in the preheated oven until hot in the center and beginning to brown at the edge, about 30 minutes. Sprinkle parsley over the top of the dish to serve.

Prep time: 25 mins
Cook time: 50 mins
Total time: 1 hr 15 mins
Yields: 10 servings

Calories: 507.3
Fat: 31 g
Saturated fat: 19.1 g
Carbohydrates: 41.5 g
Sugars: 4.2 g
Dietary fiber: 4.6 g
Protein: 17.1 g
Cholesterol: 96.2 mg
Sodium: 455.8 mg
Joyce's Fantastic Lemon Easter Bread
Category: bread
By Leslie Ann Owen

This recipe was developed by my good friend, Joyce. It was written for a bread machine, but I'm sure it could be adapted. Light bread with a wonderful lemon flavor! Try toasted...Yum!

Ingredients:
¾ cup warm water (100 degrees F/38 degrees C)
2 tablespoons warm water (100 degrees F/38 degrees C)
2 tablespoons butter, softened
2  eggs at room temperature
2 tablespoons lemon extract
3 ½ cups bread flour
½ cup white sugar
1 tablespoon active dry yeast

Directions:
Pour both amounts of warm water into a bread machine and add butter, eggs, lemon extract, bread flour, sugar, and yeast in the order recommended by the manufacturer. Select dough setting and start the machine. Grease 3 8-inch round cake pans. Remove dough when cycle is finished; cut dough into 3 equal-sized pieces. Roll each piece into a ball and place into a prepared cake pan; cover and let rise for 1 hour. Preheat oven to 350 degrees F (175 degrees C). Bake loaves in the preheated oven until lightly browned, 15 to 20 minutes.

Prep time: 1 hr 30 mins
Cook time: 15 mins
Total time: 2 hrs 45 mins
Yields: 3 round loaves

Calories: 283.5
Fat: 4.5 g
Saturated fat: 2.1 g
Carbohydrates: 50.4 g
Sugars: 11.3 g
Dietary fiber: 1.6 g
Protein: 8.2 g
Cholesterol: 43.2 mg
Sodium: 34.4 mg
10-Minute Tomato Basil Salad
Category: salad
By nshawger

Perfect for summer, delightfully delicious!

Ingredients:
1 large tomato, cut into wedges
1 tablespoon chopped fresh basil
1 tablespoon extra-virgin olive oil
1 ½ teaspoons red wine vinegar, or to taste
1 pinch salt and ground black pepper to taste  (Optional)

Directions:
Combine tomato, basil, olive oil, vinegar, salt, and black pepper in a large bowl; toss until tomato wedges are  evenly coated.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 serving

Calories: 157
Fat: 13.9 g
Saturated fat: 1.9 g
Carbohydrates: 7.7 g
Sugars: 4.8 g
Dietary fiber: 2.2 g
Protein: 1.7 g
Sodium: 9.2 mg
Classic Irish Boiled Dinner
Category: world-cuisine
By KMOMMYZ

I grew up eating this boiled dinner on Sundays When I visited my Irish Granny. One of the things that makes this recipe special is that instead of corned beef, it calls for Smoked Shoulder. Oh What A yummy smell  will fill your kitchen as this cooks!

Ingredients:
3 pounds smoked pork shoulder
salt and pepper to taste
2 large onions, quartered
6  potatoes, peeled
8 ounces carrots, cut in half
1 large head cabbage, quartered
1 pound fresh green beans, trimmed

Directions:
Place the smoked pork into a large pot and fill with enough water to cover. Season with salt and pepper, cover and  bring to a boil. Reduce heat to low and simmer for about 30 minutes. Add the carrots, potato, cabbage and onions; cover and continue to simmer. Use kitchen string to tie the green beans into a bundle. Add them to the pot, cover and continue to cook until the carrots and potatoes are tender, about 25 minutes. To serve, remove pork to a serving dish. Arrange vegetables around it. Allow the pork to rest about 10 minutes before slicing.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 753.1
Fat: 40.6 g
Saturated fat: 14.2 g
Carbohydrates: 63.5 g
Sugars: 13.8 g
Dietary fiber: 14.4 g
Protein: 38.4 g
Cholesterol: 129.7 mg
Sodium: 2714.6 mg
Baked Ziti Casserole
Category: world-cuisine
By skentals

Great ziti dish for any lover of pasta. Easy to make and 'wows' the crowd.

Ingredients:
1 (16 ounce) package ziti
1 (15 ounce) container ricotta cheese
1 ½ cups tomato sauce
1 (8 ounce) package shredded mozzarella cheese
1  egg, slightly beaten
1 teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
2 cups tomato sauce, divided
¼ cup grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Cook ziti in boiling water until cooked through but firm to the bite, about 13 minutes; drain. Rinse ziti with cold water until cool; drain. Preheat oven to 375 degrees F (190 degrees C). Mix ziti, ricotta cheese, 1 1/2 cups tomato sauce, mozzarella cheese, egg, salt, and pepper in a large bowl. Spread 1/2 cup tomato sauce into the bottom of a 2 1/2-quart shallow baking dish. Pour ziti mixture into the dish. Top with remaining 1 1/2 cup tomato sauce and Parmesan cheese. Bake in preheated oven until sauce and cheese layer is bubbly and lightly browned, about 30 minutes. Let cool 10 minutes before serving.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 414.5
Fat: 11.5 g
Saturated fat: 6.4 g
Carbohydrates: 53.3 g
Sugars: 5.6 g
Dietary fiber: 4.1 g
Protein: 24.3 g
Cholesterol: 59.9 mg
Sodium: 1140.7 mg
Easy Turkey Vegetable Chili


Ingredients:
olive oil, bell pepper, onion, celery, carrot, garlic cloves, ground turkey, corn, kidney beans, great northern beans, chickpeas, diced tomatoes, tomato sauce, chili powder, sugar, basil, salt, cider vinegar, water, tortilla chips, sour cream

Directions:
Heat oil in large skillet. Add pepper, onion, celery, carrot and garlic and saute over medium high heat until soft but not brown.
Add remaining ingredients.
Cover and simmer 15 minutes, stirring occasionally.
Serve hot in soup bowls. Garnish with chips and sour cream. Enjoy!