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.

Recipe Tags

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.