from Bob Green's Best Life Diet cookbook
serves 4*
Vegetable oil cooking spray 1/8 teaspoon cayenne pepper
1 large onion, chopped 1 1/2 teaspoons cumin
3 cloves garlic, minced 1 bay leaf
1 pound ground turkey 2 tablespoons chili powder
3 cups water Heaping 1/4 teaspoon salt
2 cups choppped fresh tomatoes, or 1 1/2 cups canned no-salt-added
canned no-salt-added tomatoes kidney beans, drained & rinsed
canned no-salt-added tomatoes kidney beans, drained & rinsed
1 sweet pepper, seeded & finely chopped 2 tablespoons chopped red onion
1 stalk celery, chopped 2 tablespoons shredded low-fat cheddar cheese
1. Lightly spritz a large heavy-bottomed stockpot with cooking spray. Heat over medium heat.
2. Add the onion and garlic and cook until golden brown, about 8 minutes, stirring regularly.
3. Add the turkey and cook until brown, about 10 minutes, stirring regularly.
4. Add the water, tomatoes, pepper, celery, cayenne, cumin, bay leaf, chili powder, and salt; stir and bring to a boil.
5. Reduce the heat to a simmer and cook for 30 minutes.
6. Add the beans and continue to cook until the beans are hot, about 5 minutes. Remove the bay leaf before serving.
7. Divide the chili evenly into 4 bowls. Top each with 1/2 tablespoon red onion and 1/2 tablespoon cheddar. Serve.
PREP TIME: 20 minutes TOTAL TIME: 1 hour 20 minutes
PER SERVING (approx.):
calories 367 total fat 17 g
protein 29 g saturated fat 4 g
carbs 28 g cholesterol 90 mg
dietary fiber 9 g calcium 102 mg
sugars 7 g sodium 467 mg
*I found that it actually makes quite a bit and got more than 4 servings out of the recipe
