This is a recipe I got from Hungry Girl. I think it turned out pretty well, but definitely needed some sour cream (I used Fage yogurt actually) mixed in, and was good served with cornbread (what isn't?). In the future I might consider using soy crumbles or something, as I was totally wild about the turkey. But all in all a good recipe that I would indeed make again!
10-Alarm Turkey Chili
Ingredients:
1 lb. raw lean ground turkey (I actually used 20 oz)
One 29-oz. can tomato sauce
One 14.5-oz. can diced tomatoes, drained
One 15-oz. can chili beans (pinto beans in chili sauce), undrained
One 15-oz. can red kidney beans, drained and rinsed
3/4 cup canned sweet corn, drained
4 - 5 canned chipotle peppers in adobo sauce, chopped, sauce reserved (2 - 3 if you don't want it crazy hot!)
2 bell peppers (in different colors), chopped
1 large onion, chopped
2 carrots, chopped
2 tsp. minced garlic
2 tsp. Worcestershire sauce
1 tsp. chili powder
1 tsp. ground cumin
1/2 oz. VERY dark chocolate (70%+ cacao), broken into small pieces
salt, to taste
Optional topping: fat-free sour cream, low-fat cheese
Directions: Bring a large pan sprayed with nonstick spray to medium heat on the stove. Add turkey and spread it around in the pan to break it up a bit. Cook and crumble until meat is brown and cooked through, about 6 minutes. Drain any fat or liquid, and then transfer turkey to the crock pot. Add all other ingredients except for the chocolate to the crock pot. Add 1 tbsp. adobo sauce (from the canned chipotles). Mix well to combine. Cover and cook on high for 2 hours, and then reduce heat to low and cook for an additional 3 hours. (OR cover and cook on low for 6 - 7 hours straight.) Add chocolate and stir until pieces melt and disappear into chili. Cover and cook for 1 hour longer on low. Add salt to taste. If you like, top each serving with a little sour cream and/or low-fat cheese. MAKES 12 SERVINGS
PER SERVING (about 1 cup): 172 calories, 3.5g fat, 790mg sodium, 22.5g carbs, 5.5g fiber, 6.5g sugars, 13g protein -- POINTS® value 3
10-Alarm Turkey Chili
Ingredients:
1 lb. raw lean ground turkey (I actually used 20 oz)
One 29-oz. can tomato sauce
One 14.5-oz. can diced tomatoes, drained
One 15-oz. can chili beans (pinto beans in chili sauce), undrained
One 15-oz. can red kidney beans, drained and rinsed
3/4 cup canned sweet corn, drained
4 - 5 canned chipotle peppers in adobo sauce, chopped, sauce reserved (2 - 3 if you don't want it crazy hot!)
2 bell peppers (in different colors), chopped
1 large onion, chopped
2 carrots, chopped
2 tsp. minced garlic
2 tsp. Worcestershire sauce
1 tsp. chili powder
1 tsp. ground cumin
1/2 oz. VERY dark chocolate (70%+ cacao), broken into small pieces
salt, to taste
Optional topping: fat-free sour cream, low-fat cheese
Directions: Bring a large pan sprayed with nonstick spray to medium heat on the stove. Add turkey and spread it around in the pan to break it up a bit. Cook and crumble until meat is brown and cooked through, about 6 minutes. Drain any fat or liquid, and then transfer turkey to the crock pot. Add all other ingredients except for the chocolate to the crock pot. Add 1 tbsp. adobo sauce (from the canned chipotles). Mix well to combine. Cover and cook on high for 2 hours, and then reduce heat to low and cook for an additional 3 hours. (OR cover and cook on low for 6 - 7 hours straight.) Add chocolate and stir until pieces melt and disappear into chili. Cover and cook for 1 hour longer on low. Add salt to taste. If you like, top each serving with a little sour cream and/or low-fat cheese. MAKES 12 SERVINGS
PER SERVING (about 1 cup): 172 calories, 3.5g fat, 790mg sodium, 22.5g carbs, 5.5g fiber, 6.5g sugars, 13g protein -- POINTS® value 3
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