Better Than Wendy's Turkey Chili
| Prep Time: 90 min | Serves: 10 |
| Cooking Time: 65 min | Yield: 1 cups |
I had gastric bypass surgery and can't eat a lot of meats besides i don't eat red meat anyway so i wanted a chili that was high in protein (which i need because of surgery) and friendly on my stomach.
Ingredients
- 1 lb 97% Fat Free Extra Lean Ground White Turkey
- 1/2 tsp Salt
- 1/2 tsp Ground Black Pepper
- 2 tsp Extra Virgin Olive Oil
- 1/2 cup Diced Green Peppers, Frozen
- 1/2 cup Frozen Diced Onions
- 2 tbsp Spices, Chili Powder
- 1/2 tbsp Ground Cumin
- 1/2 tsp Sugar
- 1/4 tsp Garlic Powder 2.9 oz
- 15 oz Tomatoes, Petite Diced
- 15 oz Tomatoe Sauce
- 1 1/2 cups Water
- 15 oz pinto beans, canned
- 15 oz Red Kidney Beans
Directions
In a stockpot, over medium heat, brown the meat with a little salt and pepper. Add water, just to cover by 1/2 an inch, and bring to a boil. Boil for 2 minutes. Drain and rinse.
Return meat to pot – medium heat – and add the olive oil, celery, green peppers,onions, chili powder, cumin, salt, black pepper,sugar, and garlic powder. Cook for one minute.
Add the diced tomatoes, tomato sauce, water, and beans. Reduce heat to low, cover, and simmer for one hour, stirring occasionally. Makes approx ten 1-cup servings.
Per Serving: Calories 164; Protein 13 g; Fat 3 g; NET Carbs 13 g; Sugar 3 g; Sodium 512 mg (The carbs are complex and from the beans and veggies – super for us!)
Course
Reviews
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I've actually never been a fan of Wendy's chili so I'm not going to compare the two, but this was a good dish. You won't feel robbed using turkey instead of beef, and believe me, your stomach will thank you.