Flat Tummy Turkey Chili (adapted from Men's Health)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 361.0
- Total Fat: 8.4 g
- Cholesterol: 53.3 mg
- Sodium: 865.3 mg
- Total Carbs: 46.5 g
- Dietary Fiber: 15.1 g
- Protein: 29.3 g
View full nutritional breakdown of Flat Tummy Turkey Chili (adapted from Men's Health) calories by ingredient
Introduction
Great chili recipe specifically designed to help fill your tummy while trimming fat. Tastes great (even though I don't like chickpeas!) Great chili recipe specifically designed to help fill your tummy while trimming fat. Tastes great (even though I don't like chickpeas!)Number of Servings: 6
Ingredients
-
(1) 14.5 oz can Black Beans, any brand
(1) 14.5 oz can Chick Peas, any brand
(1) 14.5 oz can Dark Kidney Beans, any brand
1 lb Ground Turkey
4 Medium Tomatoes, cut into chunks and seeded
1 Medium Onion, chopped
2 TB Chili Powder (taste while cooking, add more if desired)
1 tsp Salt (taste while cooking, add more if desired)
Directions
1. Place a large chili pot over medium-low heat, and begin to cook onions.
2. While onions are cooking, brown turkey in large frying pan. When just cooked through, place turkey in strainer with small holes; drain fat AND rinse turkey with hot water for 10 seconds to cut fat even further.
**(I know it sounds strange, but is healthier and doesn't affect the taste of ground meat in most dishes of this nature.)
3. Take drained/rinsed turkey, and throw in with your still-cooking onions. Continue to cook until onions are translucent. You can turn up the heat a bit at this point to move things along, but take care not to burn.
4. Once onions are cooked to your liking, add all remaining ingredients and stir well to combine. Simmer on low heat, uncovered, for at least one hour to allow chili to reduce and flavors to combine. I cook for closer to two hours, but I prefer my chili very thick and meaty- you can pull chili from stove sooner if you prefer a thinner stew.
Serving Size: Makes 6 Hearty Servings
Number of Servings: 6
Recipe submitted by SparkPeople user BROKNANGEL13.
2. While onions are cooking, brown turkey in large frying pan. When just cooked through, place turkey in strainer with small holes; drain fat AND rinse turkey with hot water for 10 seconds to cut fat even further.
**(I know it sounds strange, but is healthier and doesn't affect the taste of ground meat in most dishes of this nature.)
3. Take drained/rinsed turkey, and throw in with your still-cooking onions. Continue to cook until onions are translucent. You can turn up the heat a bit at this point to move things along, but take care not to burn.
4. Once onions are cooked to your liking, add all remaining ingredients and stir well to combine. Simmer on low heat, uncovered, for at least one hour to allow chili to reduce and flavors to combine. I cook for closer to two hours, but I prefer my chili very thick and meaty- you can pull chili from stove sooner if you prefer a thinner stew.
Serving Size: Makes 6 Hearty Servings
Number of Servings: 6
Recipe submitted by SparkPeople user BROKNANGEL13.