Hearty Chipotle Chili
olive oil spray
20 oz extra lean (99% lean) ground turkey breast
1 small red onion coarsely chopped
28 oz can crushed tomatoes
14.5 oz can diced tomatoes (drained)
1 tablespoon chili powder
1 teaspoon chili powder
2 tablespoons brown sugar
1 tablespoon cocoa powder
2 teaspoons chipotle chili powder (found in the spice aisle)
1 bay leaf
1/4 teaspoon hot sauce to taste
salt to taste
black pepper to taste
Heat a large, nonstick soup pot to medium-high heat. Lightly mist it with spray
Add the turkey and cook it, breaking into bite-sized chunks as you do
Add the onions and cook, stirring occasionally, until onions are tender, turkey is no longer pink throughout and there is no excess water in the pan, about 5 minutes.
Stir in the crushed and diced tomatoes, chili powder, sugar, cocoa powder, chili pepper, and bay leaf.
Cover the pot with a lid, and cook over low heat for at least two hours, stirring occasionally.
Season. Allow it to cool to warm, then refrigerate any chili not consumed.
Makes 6 servings
Each (about 1 cup) serving has: 180 calories, 2 g fat, trace saturated fat, 0 trans fat, 37.5 mg cholesterol, 17 g carbohydrates, 4 g fiber, 3.5 g sugars, 26 g protein, 345 mg sodium, 426 mg potassium, 48.5 mg phosphorus