Demi reminded me to put these on this thread....Thanks Demi!!
These are my versions of the SBD recipes for this dish. They are legal of phase I and beyond. Feel free to play with the ingredients and make it your own.
1 lb lean ground turkey
1 large onion
1 green pepper chopped
1 clove garlic
1 large can of crushed tomatoes
1 large can of kidney beans
2-3 tbs of chili powder
1 tbs. cumin
saute the onions, peppers and garlic in a little olive oil. Brown and drain the meat. Throw it all together in your chili pot and simmer. Top w/ reduced fat cheddar cheese and fat free sour cream..
I used yellow and orange peppers as well and had some small cans of that spicy v8 juice and used them as well..
I also now add in other veggies to make it more veggies. cutup zucchini and mushrooms have been great!!!
Here's my other recipe for turkey or chicken chili:
2 lbs ground chicken or turkey breast 99% fat free
1 14 oz can black beans
1 14 oz can red kidney beans
1 28 oz can crushed tomatoes( I use Progresso)
6 garlic cloves
1 vidalia onion
1 each yellow red and orange peppers
2-3 jalapeno peppers
2 chopped zucchinis
1 lb sliced mushrooms
1/4 cup cilantro
1/4 cup oregano
1/3 cup chili powder
cayenne pepper to taste
crushed red pepper to taste
I used1 can black and 1 can red of 14 oz can of beans, and this time instead of hand chopping all the veggies, ie: onions, peppers, carrots, I used the mini chopper and made my life much easier. I think that chopping it this way also makes it cook better into the chili. Added in cilantro and oregano, lots of chili powder, cayenne pepper, 2 jalapeno peppers, 28 ounce can of crushed tomato, 6 garlic cloves, 2 lbs chopped chicken, 1 lb of sliced mushrooms and 2 chopped zucchini.
Here are cooking instructions for making this chili:
1- brown the meat first
2- chop and sautee togther in olive oil and fresh garlic cloves: 1 oinion, 2 jalapenos peppers, red, orange and yellow peppers.
3- while the veggies are sauteeing, I put into a large soup pot the browned meat, the cans of crushed tomato, and 2 different kinds of beans, 1/4 cup chili powder, 1/3 cup cilantro, crushed red pepper to taste, 1/3 cup oregano
4- when the veggies are finished sauteeing, about 15 m inutes, put everything into the soup pot and bring it to a boil slowly stirring it all up.
5- as its coming up to a boil, I put in 1 lb of sliced mushrooms and 2 chopped up zucchinis.
6- I allow this to cook at a slow boil and covered for about 1 hour, taste testing to add what it needs. I do use some Morton lite salt but not much at all.
7- my recipe changes each time I make it so please feel free to make it yours by adding or deleting your own items.
Enjoy!! This amount makes up a huge pot which I then freeze in 3 cup containers for 6 other meals!!