A cloudy and cold Sunday in Texas is reason enough for me to make a big pot of chili for my family. For years when I was in the mood to make chili, I turned to my tried-and-true Crock Pot Chili Recipe that I shared last year on Go Texan Day. Since reading You: On a Diet by Dr. Oz and Dr. Roizen, however, I have been using the recipe for Spicy Chili from this book. This chili is cooked on top of the stove, takes less than an hour to prepare, and is full of vegetables. It also has only 2. 9 grams of saturated fat and 10.7 grams of fiber per serving, but most importantly it tastes great.
Since following the eating plan outlined in Dr. Oz's book, my husband has lost 30 pounds and I have lost 15. We feel great and are loving all of the healthy recipes that are included in the book. On Sunday, my husband or I make a big pot of soup or chili and then package it into one cup containers for lunches the next week. Although one cup doesn't sound like much, it is perfect for lunch and is key to our healthy eating plan.
Another reason that I love this Healthy Turkey Chili Recipe is that it helps me clean out my vegetable crisper so that I waste less. I learned from Jamie Oliver that vegetables can be added to many stews and sauces in order to increase nutritional value and flavor. Today I had finely diced carrots, yellow and orange peppers, jalapeño, and a cup of black beans leftover from tacos that we had a few nights ago. I added them to the recipe and it was delicious. I love a rainy Sunday and I love a pot of healthy chili!
Healthy Turkey Chili Recipe
inspired by "Spicy Chili" from You: On a Diet by Dr. Oz and Dr. Roizen
1 tablespoon olive oil
1/2 white onion, chopped
1 jalapeño, finely diced (optional)
1/2 cup peppers, chopped (red, green, orange, or yellow, or a combination)
2 cloves garlic, minced
1/2 pound ground turkey or ground meat substitute such as Boca Crumbles
1/2 teaspoon chili powder ( or more to taste)
pinch of cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon kosher salt (or more to taste)
1/4 teaspoon black pepper (or more to taste)
1 can (28 ounces) crushed tomatoes, undrained
1 can (16 ounce) pinto beans (or another bean of your choice such as kidney or black, or a combination)
1 teaspoon maple syrup
1 teaspoon red wine vinegar
- Heat olive oil in a large heavy bottomed saucepan over medium high heat.
- Add onion, jalapeño, peppers, garlic, and any other vegetable you are using. Cook a few minutes or until vegetable are beginning to soften. Stir often.
- Add ground turkey or meat substitute. Cook, stirring frequently, until meat is no longer pink or until meat substitute is warmed.
- Add all spices (chili powder, cayenne pepper, cumin, ground coriander, turmeric, kosher salt, and black pepper. Cook about a minute, stirring well.
- Add crushed tomatoes, beans, maple syrup, and vinegar. Mix well.
- Simmer uncovered for about 20 minutes, stirring occasionally. Taste and adjust seasoning as needed.
Linked to Mouthwatering Mondays, Tempt My Tummy Tuesday, Tuesday Twisters, Tuesday Night Supper Club, Decidedly Healthy or Horridly Decadent Blog Hop, Miz Helen's Full Plate Thursday, Best of 2011, Super Bowl Eats & Treats,