Biggest Loser Turkey Chili Recipe 4

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"BIGGEST LOSER" CHILI



Another recipe from Biggest Loser. This Chili is excellent and very filling for it's touted 150 calories per cup! It certainly doesn't taste like it's missing anything to reduce the calorie count.

Provided by Z-chef

Categories     Lunch/Snacks

Time 45m

Yield 2 1/4 quarts, 12 serving(s)

Number Of Ingredients 13

3 cups yellow onions, chopped
1 1/4 lbs 99% lean ground turkey or 1 1/4 lbs turkey sausage
3 cups diced tomatoes or 1 (28 ounce) can roasted diced tomatoes, undrained
1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 cup chicken broth (low sodium, fat free)
2 tablespoons chopped garlic
2 tablespoons chili powder
1 tablespoon fresh oregano or 1 teaspoon dried oregano
1 teaspoon cumin
1 teaspoon mustard powder
1/2 cup black olives, sliced
1/2 cup scallion, sliced green tops

Steps:

  • Coat large saucepan with a few sprays of olive oil cooking spray. Add the onions and cook over medium-high heat until they're soft and just starting to brown. Add the ground turkey and cook over medium-high heat, breaking up the meat with a spoon, for about 6 minutes or until no longer pink. Add tomatoes, pinto and black beans, broth, garlic, chili powder, oregano, cumin and mustard powder. Bring to boil over high heat, then reduce the heat to low. Cover and simmer for 20-30 minutes. Garnish with olives and scallions.

Nutrition Facts : Calories 207.3, Fat 5.5, SaturatedFat 1.3, Cholesterol 37.3, Sodium 314.1, Carbohydrate 25.5, Fiber 7.7, Sugar 4.5, Protein 15.4

BIGGEST LOSER TURKEY CHILI RECIPE - (4/5)



Biggest Loser Turkey Chili Recipe - (4/5) image

Provided by KSexton

Number Of Ingredients 17

1 (20-ounce) package JENNIE-O TURKEY Extra Lean Ground Turkey
1 cup coarsely chopped onion
1 red bell pepper, cut into 1/4-inch cubes
2 cloves garlic, minced
2 jalapeno peppers, seeded and minced (optional)
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried marjoram leaves
1/4 teaspoon crushed red pepper flakes (optional)
1/4 teaspoon ground cinnamon
2 (16-ounce) cans of low sodium whole tomatoes, drained and coarsely chopped
1 (16-ounce) can black beans, drained and rinsed
8 ounce tomato sauce
1/4 cup fresh cilantro, chopped
4 tablespoons low fat shredded Cheddar cheese

Steps:

  • In a large stockpot, combine turkey, onion, red pepper, garlic, jalapeno peppers, chili powder, cumin, coriander, oregano, marjoram, red pepper flakes and cinnamon. Cook mixture over medium-high heat, stirring occasionally, until turkey is no longer pink. Stir in tomatoes and bring to a boil. Reduce heat and simmer uncovered for 5 minutes. Stir in beans and cilantro. Continue cooking for an additional 5 minutes. Serve topped with cheese Nutritional Info Per Serving: Calories 220 Fat calories 20 Total Fat g 2.5 Sat Fat g 0.5 Chol mg 40 Sodium mg 190 Total Carb g 23 Fiber g 8

TURKEY CHILI



Turkey Chili image

Turkey Chili

Categories     Soup/Stew     Bean     Pepper     Tomato     turkey     Fall     Gourmet     Quick and Healthy

Yield Makes about 12 cups, serving 8

Number Of Ingredients 17

2 cups chopped onion
4 garlic cloves, chopped fine
1/4 cup olive oil
two 35-ounce cans plum tomatoes including the juice
a 15-ounce can tomato purée
1/4 cup chili powder
1 1/2 tablespoons ground cumin
1 tablespoon dried hot red pepper flakes
1 teaspoon dried orégano
1/2 teaspoon cinnamon
1 tablespoon salt
1/2 teaspoon black pepper
the drumsticks, legs, and wings from a cooked turkey
2 green bell peppers, chopped coarse
two 19-ounce cans kidney beans rinsed and drained well
sour cream as an accompaniment if desired
coarsely grated Cheddar as an accompaniment if desired

Steps:

  • In a large kettle cook the onion and the garlic in the oil over moderate heat, stirring, until they are golden, add the tomatoes with the juice, the tomato purée, 2 cups water, the chili powder, the cumin, the red pepper flakes, the orégano, the cinnamon, the salt, and the black pepper, and combine the mixture well. Add the turkey parts and simmer the chili, uncovered, stirring occasionally, for 2 hours. Transfer the turkey parts with a slotted spoon to a plate and let them cool until they can be handled. Stir the bell peppers and the beans into the chili, add the turkey meat, discarding the skin and bones, and simmer the chili, stirring occasionally, for 40 minutes, or until the bell peppers are tender. The chili may be in advance, cooled completely, uncovered, and kept covered and chilled for 2 days or covered and frozen for 2 minutes. Serve the chili topped with the Cheddar.

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