Olive oil spray (propellant free)
1 medium red onion, coarsely chopped
2 pounds extra lean (99% lean) ground turkey breast
1 (28-ounce) can crushed tomatoes
1 (14.5 ounce) can no-salt-added diced tomatoes, drained
1 tablespoon + 1 teaspoon chili powder
2 tablespoons brown sugar
1 tablespoon cocoa powder
2 teaspoons chipotle chili pepper (found in the spice aisle)
1 bay leaf
¼ teaspoon hot sauce or more, to taste (optional)
½ teaspoon sea salt
Fresh ground black pepper, to taste
Heat a large, nonstick soup pot to medium-high heat. Lightly mist
it with spray. Add the onions and cook them, stirring occasionally,
until the onions are tender, about 5-7 minutes. Remove them from the pan, turn the heat to medium high. When the pan is hot, remove it from the burner just long enough to mist it with spray. Add the turkey and cook it, breaking into bite-sized chunks as you do, until it is no longer pink throughout and there is no excess water in the pan, about 5 minutes.
Add the onions back to the pan. 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 with salt and pepper to taste.
Enjoy immediately or refrigerate for up to 3 days.
Makes 8 servings.
Each (1 cup) serving has: 110 calories, 4 g fat, 1 g saturated fat, 0 g trans fat, 5 mg cholesterol, 190 mg sodium,435 mg potassium, 15 g carbohydrate, 3 g fiber, 3 g sugars, 4 g protein, 45 mg phosphorus