Spicy Turkey Chili
Ingredients:
1 lb. raw 99% lean ground turkey
One can tomato sauce
One can diced tomatoes, drained
One can beans (pinto beans or black beans), undrained
One can red kidney beans, drained and rinsed
4 – 5 canned chipotle peppers (only 2 if you want less spicy), chopped
2 bell peppers, Red and Green, chopped
1 large onion, chopped
4 celery stocks, chopped
2 tsp. minced garlic
2 tsp. Worcestershire sauce
1 tsp. chili powder
1 tsp. ground cumin
Directions:
Bring a large pan sprayed with nonstick spray to medium heat on the stove. Add turkey and spread it around in the pan to break it up a bit. Cook and crumble until meat is brown and cooked through, about 6 minutes. Drain any fat or liquid, and then transfer turkey to the crock pot.
–Since you are using 99% lean turkey, you can just add turkey to crock pot but if you use a fattier meat, make sure to cook first.
Add all other ingredients to the crock pot and Mix well to combine.
Cover and cook on high for 2 hours, and then reduce heat to low and cook for an additional 3 hours. (OR cover and cook on low for 6 – 7 hours straight.)
Veggie Stew
Ingredients:
1 1/2 cups fat-free vegetable broth
1 cup canned garbanzo beans (chickpeas), drained
One can tomato paste
1 eggplant, peeled and cut into 1/2-inch cubes
1 tomato, coarsely chopped
2 cups coarsely chopped zucchini
1 cup coarsely chopped carrot
1 cup cubed butternut squash
1 cup chopped onion
1 tbsp. chopped garlic
1 tsp. extra-virgin olive oil
1 tsp. dried basil
1/3 tsp. cinnamon
1/4 tsp. salt, or more to taste
1/8 tsp. paprika
1/8 tsp. ground ginger
1 no-calorie sweetener packet (like Splenda)
Directions:
Place all the veggies and the garbanzo beans in your crock pot.
In a medium bowl, combine broth, tomato paste, garlic, olive oil, basil, cinnamon, salt, paprika, ginger, and sweetener. Mix well and pour evenly over the contents of the crock pot. Gently stir to allow the sauce to coat the veggies.
Cover and cook on high for 4 hours. (OR cover and cook on low for 7 – 8 hours.)
