Spicy Turkey ChiliSubmitted by: THEKETODIETER
IntroductionLow-carb, low-fat spicy turkey chili! This can be made in a slow-cooker or it can be made in and ready to eat in under an hour. This also freezes great! Low-carb, low-fat spicy turkey chili! This can be made in a slow-cooker or it can be made in and ready to eat in under an hour. This also freezes great!
Turkey, Ground turkey - 2lbs
Extra Virgin Olive Oil - 2tbsp
Cayenne Pepper (ground) - to taste
Cocoa, dry powder, unsweetened - 1 tbsp
Cinnamon (ground) - 1 tbsp
Cumin (ground) - 1 tbsp
Chili powder - 1 tbsp
Salt - to taste
Onions, (chopped) - 1 cup
Green bell Pepper (chopped) - 1 cup
Red bell Peppers (chopped) - 1 cup
Garlic - 3 cloves
Dark Red Kidney Beans (Goya Blue label) - 2 15.5oz cans
Petite Diced Tomatoes - 14.5oz can
Tomato Sauce, 1 cup/8oz can
In a skillet or large pot add the olive oil, onions, red peppers, green peppers and garlic and saute until the onions are transparent. Stir in red kidney beans and let them cook for a few minutes. Add the turkey and tomatoes. Add cocoa powder, cinnamon, cumin, chilli powder, salt and cayenne pepper - stir all of these in really well. Continue to cook and stir for a minute or so to allow flavors to blend then lower temp to the lowest setting with a tight fitting lid and let cook 45-50 minutes.
If you wish to use a slow cooker you can sauté the onions, peppers and garlic in the olive oil the night before then just put everything in the slow cooker the next morning. I typically put it on low for 6 to 8 hours.
If I have the time I like to let it simmer for several hours to let the flavors blend. Freezes great and gets better the older it gets. :)
Serving Size: 12