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6
Heart Smart Turkey Chili
◆
28
StewS & chiliS
1 teaspoon + 1 tablespoon extra
virgin olive oil, divided
3 pounds lean ground turkey
(7% fat)
4 cloves garlic, peeled and finely
chopped
1 pound Spanish onions, peeled
and chopped
5 tablespoons chili powder
½ tablespoon ground cumin
½ teaspoon ground allspice
½ teaspoon ground cinnamon
½ teaspoon ground coriander
1 teaspoon oregano
2 cans (14 ounces each)
diced tomatoes
½ red bell pepper, cut into
1½ x ¼-inch strips
½ yellow bell pepper, cut into
1½ x ¼-inch strips
1 cup unsalted, nonfat, low-sodium
chicken stock
1 tablespoon wine vinegar
1 bay leaf
¾ teaspoon kosher salt
Makes about 9 cups
Heat one teaspoon olive oil in a Cuisinart
®
12-inch skillet over medium-high heat.
Add ¹∕
³
of the turkey to the pan and cook until brown, breaking up clumps
with the back of a spoon, about 7 minutes. Transfer to the ceramic pot of the
Cuisinart
®
Slow Cooker. Brown the remaining meat with one teaspoon oil, in
two more batches.
Heat the remaining one tablespoon of oil over medium heat in the same pan; add
the garlic and onion and cook until translucent and softened, about 5 minutes. Add
chili powder, cumin, allspice, cinnamon, coriander, and oregano; cook over low
heat until fragrant, about 5 minutes. Transfer onion mixture to the Slow Cooker.
Stir in diced tomatoes, diced peppers, chicken stock, wine vinegar, and bay leaf.
Cover and cook for 6 hours on Low using Timer function. Slow Cooker will auto-
matically switch to Warm.
Serve with “chili condiments” – shredded lowfat Cheddar or Monterey Jack cheese,
diced avocado, chopped tomato, chopped onions, chopped peppers and warm
cornbread.
Nutritional information per 1-cup serving:
Calories 323 (51% from fat) • carb. 10g • pro. 30g • fat 18g • sat. fat 5g
• chol. 78mg • sod. 301mg • calc. 68 mg • fiber 3g
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