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Turkey Chili (Stage 6)

Garnish this delicious chili with non-fat sour cream, grated cheddar and green onions.

INGREDIENTS:
  • - 2 T Olive Oil
  • - 40 oz. Ground turkey breast
  • - 1 lb. ground beef (9% fat, max)
  • - 2 large sweet onions, chopped
  • - 2 green peppers, chopped
  • - 1 red pepper, chopped
  • - 1/4 cup honey
  • - 1/4 cup cider vinegar
  • - 2 15-oz. cans tomato sauce
  • - 1 24-oz. jar salsa
  • - 2 28-oz. cans diced tomatoes
  • - 2 28-oz. cans crushed tomatoes
  • - 3 15-oz. cans black beans
  • - 1 15 oz. can kidney beans
  • - 2 6 oz. cans tomato paste
  • - Spices - add to taste, and be generous:
  • - 1/4 cup (at least) chili powder
  • - Oregano
  • - Thyme
  • - Ground Mustard
  • - Parsley
  • - Garlic Powder
  • - Ground ginger
  • - Cilantro (dried or fresh)
  • - Basil
  • - Red pepper

Brown ground meats in the olive oil, add chopped vegies and spices, cook until vegies are soft. Add remaining ingredients, except tomato paste, and simmer (covered) for 2-3 hours, stirring occasionally. Just before serving, stir in the tomato paste to thicken. This makes a huge pot of chili, but it freezes well, and I package it in meal-sized containers for the freezer.

Calories 253; Carbohydrates 31g; Fat 7g; Protein 17g; Serving Size 1.5 cups

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