Iowa Hawkeye Chili

Recipe

Soup, Chili & Stew
Iowa Hawkeye Chili

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User Rating

3.65 out of 5 stars
Rate it:
20 ratings

Recipe Data

10
Servings
15min
Prep
1hr10min
Total

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    Description

    Chef Shannon incorporates black beans and yellow pepper to show off the team colors of the University of Iowa.

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    Servings and Ingredients

    Ingredients
    Serves 10
    QuantityIngredientAdd
    2 tbsp.Hy-Vee Select olive oil
    1large yellow onion, chopped
    3 c.yellow bell peppers, chopped and divided
    3 clove(s)garlic, minced
    2 lbs.ground turkey, or ground chicken
    2(28-oz. each) cans Hy-Vee diced tomatoes
    4(15-oz. each) cans Hy-Vee no-salt-added black beans, rinsed and drained
    2 c.Hy-Vee chicken, or vegetable broth
    4 tbsp.Hy-Vee chili powder
    1 tbsp.Hy-Vee ground cumin
    1 tbsp.Hy-Vee granulated sugar
    1fresh lime, juiced
    Hy-Vee kosher sea salt, to taste
    Fresh cilantro, chopped, for garnish
    Hy-Vee shredded cheddar cheese, for garnish
    Hy-Vee kettle chips, for serving

    Things To Grab

    • Large pot with lid
    • Wooden spoon

    Directions

    1. In a large pot, heat oil over medium heat. Cook onion, 2 1/2 cups yellow peppers and garlic, 5 minutes or until softened, stirring often. Add turkey and cook until no longer pink, about 5 minutes, using a wooden spoon to break up the meat.

    2. Stir in tomatoes, beans, broth, chili powder, cumin and sugar. Bring to a boil; reduce heat to maintain a simmer, stirring occasionally. Cover and simmer 45 minutes. Stir in lime juice and season to taste with salt.
    3. Top chili with remaining 1/2 cup chopped yellow pepper, cilantro and cheese. Serve with kettle chips.

    Nutrition facts

    Servings

    340 Calories per serving
    1 cup

    Amounts Per Serving

    • Total Fat: 11g
    • Cholesterol: 65mg
    • Sodium: 540mg
    • Total Carbohydrates: 36g
    • Protein: 29g

    Daily Values

    0%
    Vitamin A 20%
    0%
    Vitamin C 100%
    0%
    Iron 30%
    0%
    Calcium 15%

    Recipe Source:

    Hy-Vee Seasons Fall 2016.