Turkey Chili
10oz lean ground turkey breast
1 medium onion, cut in half and sliced thin
1 tsp. Olive Oil
2 - 28 oz cans diced tomatoes
2 medium zucchini, diced into bite size pieces
2 medium yellow squash, diced into bite size pieces
2 - 15 oz cans black beans, rinsed and drained
2 - 15 oz cans fat free beef broth
4 celery stalks, halved and sliced
2 bell peppers (one red and one green), cut into bite size pieces
2 - 1 1/4 oz packages of chili seasoning
2 - 28 oz cans diced tomatoes
2 medium zucchini, diced into bite size pieces
2 medium yellow squash, diced into bite size pieces
2 - 15 oz cans black beans, rinsed and drained
2 - 15 oz cans fat free beef broth
4 celery stalks, halved and sliced
2 bell peppers (one red and one green), cut into bite size pieces
2 - 1 1/4 oz packages of chili seasoning
Salt and Pepper
Heat olive oil in pan, add onions and season with salt and pepper. Saute till onions are soft and starting to caramelize. Place onions in crock pot. Cook turkey, breaking into small pieces, until browned, about 5 minutes. Add turkey to crock pot. Add remaining ingredients to the crock pot and stir well to combine. Cook on low for 7-8 hours or high for 4-5 hours.
Heat olive oil in pan, add onions and season with salt and pepper. Saute till onions are soft and starting to caramelize. Place onions in crock pot. Cook turkey, breaking into small pieces, until browned, about 5 minutes. Add turkey to crock pot. Add remaining ingredients to the crock pot and stir well to combine. Cook on low for 7-8 hours or high for 4-5 hours.
Calorie Total: 1 Cup = 100 calories
(this recipe makes about 20 cups...even better as leftovers)
This recipe is from my mom (don't know where she originally got it) and is delicious. Stock full of veggies and yummy chili flavors. I serve mine with cornbread muffins. They are about 150 calories per muffin, so be careful there :)
Weight Watchers Info (not including the veggies):
Fat: 1.4 g
Carbs: 13.0 g
Fiber: 3.7 g
Protein: 7.2 g
