Friday, September 23, 2011

Doc's Chili

Doc's Chili

Short on prep time, long on flavor and freezer friendly!

A simmering pot of Doc's Chili was found on the ranch stove every week during Season 2. The invention of contestant Dr. Jeff Levine, this crowd-pleasing dish is short on preparation time and long on flavor.

3 cups chopped yellow onions
1 pound lean ground turkey or lean turkey sausage
2 tablespoons chili powder
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1 teaspoon ground cumin
1 teaspoon ground mustard
2 tablespoons chopped garlic
1 1/2 cups cooked pinto beans or 1 can (15 ounces), rinsed and drained
1 1/2 cups cooked black beans or 1 can (15 ounces), rinsed and drained
3 cups diced tomatoes or 1 can (28 ounces) roasted diced tomatoes, undrained
1 cup fat-free chicken broth
1/2 cup black olives
1/2 cup chopped scallions or chopped fresh cilantro

Coat a large saucepan or Dutch oven with a few sprays of cooking spray. Add onions and sauté over medium-high heat until soft and just starting to brown. Add ground turkey and cook over medium high heat, breaking up meat with a spoon, for 6 minutes, or until cooked through. Add chili powder, oregano, cumin, mustard, garlic, beans, tomatoes, and broth. Bring to a boil over high heat and then reduce heat to a simmer. Cover and let simmer for 20 minutes.

Garnish with olives and green onions or cilantro and serve immediately.

Yield: 2 1/4 quarts; 12 (1-cup) servings

Per Serving: 161.9 calories, 5.1 g total fat, 1.1 g saturated fat, 20.9 mg cholesterol, 505.5 mg sodium, 19.4 g total carbohydrates, 6.1 g dietary fiber, 1.7 g sugars, 11 g protein

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