Doc's Chili


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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 179.4
  • Total Fat: 6.1 g
  • Cholesterol: 28.1 mg
  • Sodium: 251.9 mg
  • Total Carbs: 19.1 g
  • Dietary Fiber: 6.2 g
  • Protein: 12.7 g

View full nutritional breakdown of Doc's Chili calories by ingredient
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Introduction

This recipe is from The Biggest Loser. Very yummy with chicken or turkey. I aslo highly recommend the cilantro. This recipe is from The Biggest Loser. Very yummy with chicken or turkey. I aslo highly recommend the cilantro.
Number of Servings: 12

Ingredients

    • 3 cups chopped yellow onions
    • 1 pound lean ground turkey (or lean turkey sausage)
    • 2 tablespoons chili powder
    • 1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
    • 1 teaspoon ground cumin
    • 1 teaspoon ground mustard
    • 2 tablespoons chopped garlic
    • 1 1/2 cups cooked pinto beans (one 15-ounce can, rinsed and drained )
    • 1 1/2 cups cooked black beans (one 15-ounce can, rinsed and drained )
    • 3 cups diced tomatoes (or one 28-ounce can roasted diced tomatoes, undrained)
    • 1 cup fat free chicken broth
    • 1/2 cup black olives
    • 1/2 cup chopped green onions or chopped fresh cilantro

Directions

Spray a large saucepan or Dutch oven with a few sprays of cooking oil spray. Add onion and sauté over medium-high heat until soft and just starting to brown. Add ground turkey or sausage; cook over medium high heat, breaking up meat with a spoon, until cooked through; about 6 minutes. Add chili powder, oregano, cumin, mustard, garlic, beans, tomatoes, and broth. Bring to a boil over high heat and then reduce the heat to a simmer. Cover and let simmer for 20 minutes.

Garnish with olives and green onions or cilantro and serve immediately.

Yield: 2 ¼ quarts; twelve (1-cup) servings


Number of Servings: 12

Recipe submitted by SparkPeople user SUNSHINE_AB.

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Member Ratings For This Recipe

  • I have made this several times and it is so delicious! My husband loves it, too. We add the black olives and fresh chopped cilantro on top. It tates even better for leftovers. The only thing I changed is instead of plain chili powder, I use Mexican chili powder to add a little spice. - 1/30/12

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