Healthy Turkey Chili

Healthy Turkey Chili,
From the kitchen of April Warner

Chop up one small onion and a medium sized pepper.  If you want to add more vegetables you can-it really doesn't add a lot of calories. Spray a small amount of pam (just enough to cover the bottom of the pan lightly) into a pot that you will later use for the chili) and stir fry the vegetables. Side note- I always use pam as opposed to oil or butter.  You only need a small amount! a lot less calories!

In the mean time, get the lean ground turkey (I use about a pound usually-depends on what the package has in it or how much I have prebagged/frozen before hand.  I think yours was a little over a pound if I remember right) and brown the meat and drain the grease.  I don't add anything (oil, etc) to the pan when I brown this.  If you want to make it spicy, you can add chili powder and crushed red peppers.  

After the meat is browned, put it into the pot with the vegetables.

Add 1 cup of kidney beans and 1cup of black beans.  I actually experiment with different types of beans sometimes but those are the types I used when I made yours.  I usually get low sodium when available.

Add 46oz (about a large can) of tomato juice.  I use low sodium, 100% juice. Heat the whole mixture until it boils.  If you want, you can add a couple teaspoons of brown sugar.  It just helps with the taste and will only add about 30 cals to the entire recipe.  Depending on how liquidy or thick you want it depends on how much juice you use.

The calories will vary slightly depending on brands you use, but it shouldn't vary too much.  The only time it should significantly vary is if you use different types of meat (lean vs not lean), etc.  Also, the weight of the meat will cause it to vary a bit if it is a pound vs 17oz or something.  Other than that, it should be about the same as I told you last time (116 calories I think it was).  I calculated it again and it was within a few calories per serving (with different brands).

Pumpkin Turkey Chili

Below is a recipe from my friend Oriana Montani. She created it
herself.

Here is what she did to make Pumpkin Turkey Chili:

Saute yellow and yellow pepper and onion with two cloves of garlic.
Add ground turkey and brown
Add can of pumpkin puree, can of Kidney, can of corn, and can of diced tomatos.
Add half cup of chicken broth
I put a little dark beer in (like 1/4 cup) but you don't need it

Spices--I used chili powder, smoked chipotle chili powder, cumin, corriander, cinnamon, salt and pepper (to taste).

I would say I used a lot of the two chili powders and then probably a teaspoon on the others. I just added the spices to taste, but this should be a good base for you.

Good luck! This was one of my favorite meals that I have made. Hope you have the same experience.

Turkey Lentil Chili with Torta Rolls

Turkey Lentil Chili with Torta Rolls
From the Kitchen of Denise Pugh

Ingredients:

1 pound lean ground turkey
1 medium onion, chopped
6 cups (48 oz.) reduced-sodium chicken broth
2 cups lentils, rinsed
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes, un-drained
2 tablespoon chili powder
2 teaspoon ground cumin
1/4 teaspoon pepper

Directions:

In a Dutch oven, cook turkey and onions over medium heat until no longer pink and onions are soft. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until lentils are tender.

Instead of all lentils I sometimes use a mix of rice, lentils and split-pea. You can also add or subtract the chili powder to your liking.

Doc's Chili

Doc's Chili
From BiggestLoserClub.com

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

Wendy's Chili

Wendy's Chili
By: Todd Wilbur

Here's a favorite recipe for chili that clones the stuff served at the Wendy's chain. Dave Thomas, Wendy's founder, has been serving this chili since 1969, he year the first Wendy's opened its doors. Over the years the recipe has changed a bit, but this version here is an amazing copy of the version of chili served in the early 90's. Try topping it with some chopped onion and cheddar cheese, as you can request in the restaurant.

2 pounds ground beef
One 29-ounce can tomato sauce
One 29-ounce can kidney beans (with liquid)
One 29-ounce can pinto beans (with liquid)
1 cup diced onion (1 medium onion)
1/2 cup diced green chili (2 chilies)
1/4 cup diced celery (1 stalk)
3 medium tomatoes, chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water

1. Brown the ground beef in a skillet over medium heat; drain off the fat.
2. Using a fork, crumble the cooked beef into pea-size pieces.
3. In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2 to 3 hours.
(http://www.topsecretrecipes.com)
Makes about 12 servings.

Tidbits
For spicier chili, add 1/2 teaspoon more black pepper. For much spicier chili, add 1 teaspoon black pepper and a tablespoon cayenne pepper. And for a real stomach stinger, add 5 or 6 sliced jalapeno peppers to the pot. Leftovers can be frozen for several months.

Original Tommy's World Famous Hamburgers

Original Tommy's World Famous Hamburgers
By: Todd Wilbur

This clone recipe may be for the whole hamburger, but anybody who knows about Tommy's goes there for the chili -- and that's the part of this clone they really want. That's also the part that required the most kitchen sleuthing. Turn out it's an old chili con carne recipe created back in 1946 by Tommy's founder, Tommy Koulax, for his first hamburger stand on the corner of Beverly and Rampart Boulevards in Los Angeles. Adding the right combination of water and flour and broth and spices to the meat we can create a thick tomato-less chili sauce worthy of the gajillions of southern California college students that make late-night Tommy's runs a four-year habit. And if you don't live near one of the two-dozen Tommy's outlets, you can still get a gallon of Tommy's famous chili shipped to you. But I hope you really dig the stuff: You'll shell out around 70 bucks for the dry ice packaging and overnight shipping. And don't expect to see the ingredients on the label since the chili comes packed in a gallon-size mustard jug.

Chili
1 pound ground beef (not lean)*
1/4 cup flour plus 1 1/4 cups flour
1 1/3 cups beef broth
4 cups water
3 tablespoons chili powder
2 tablespoon grated (and then chopped) carrot
1 tablespoon white vinegar
2 teaspoons dried minced onion
2 teaspoons salt
1 teaspoons granulated sugar
1 teaspoon paprika
1/4 teaspoon garlic powder


3 pounds ground beef
8 hamburger buns
16 slices Kraft cheddar cheese Singles
1/2 cup diced onion
32 to 40 hamburger pickles (slices)
8 slices large beefsteak tomato (1/2-inch thick)
1/4 cup yellow mustard

1. Prepare the chili by first browning the meat in a large saucepan over medium heat. Crumble the meat as it browns. When the meat has been entirely cooked (7 to 10 minutes), pour the meat into a strainer over a large cup or saucepan. Let the fat drip out of the meat for about 5 minutes, then return the meat back to the first saucepan. Cover and set aside.
2. With the fat from the meat, we will now make a roux -- a French contribution to thicker sauces and gravies usually made with fat and flour. Heat the drippings in a saucepan over medium heat (you should have drained off around 1/2 cup of the stuff). When the fat is hot, add 1/4 cup flour to the pan and stir well. Reduce heat to medium/low, and continue to heat the roux, stirring often until it is a rich caramel color. This should take from 10 to 15 minutes. Add the beef broth to the pan and stir. Remove from heat.
3. Meanwhile, back at the other pan, add the water to the beef, then whisk in the remaining 1 1/4 cups flour. Add the ro ux/broth mixture and the other chili ingredients and whisk until blended. Make sure your grated carrot is chopped up to the size of rice before you add it.
4. Crank the heat up to medium/high. Stir often until you see bubbles forming on the surface of the chili. Turn the heat down to medium/low, and continue to simmer for 15 to 20 minutes, or until thick. The chili should be calmly bubbling like lava as it simmers. When it's done cooking, take the chili off the heat, cover it, and let it sit for 30 minutes to an hour before using it on the burgers. It should thicken to a tasty brown paste as it sits.
5. To make your hamburgers, you'll first divide 3 pounds of hamburger into 16 portions of 3 ounces each. Grill the burgers on in a hot skillet or on an indoor griddle for 4 to 5 minutes per side or until done. Use some salt and pepper on each patty.
6. Build the burgers by lightly toasting the faces of the hamburger buns. Turn them over into a hot skillet or a griddle on medium heat.
7. Place one patty onto the bottom bun.
8. Position two slices of cheese on the meat.
9. Place another beef patty on the cheese.
10. Spoon about 1/3 cup of chili onto the beef patty.
11. Sprinkle about 1 tablespoon of diced onion onto the chili. 12. Arrange 4 to 5 pickle slices on the onion. 13. Place a thick slice of tomato on next. 14. Spread mustard over the face of the top bun and top off your hamburger by turning this bun over onto the tomato.
(http://www.topsecretrecipes.com)
Makes 8 burgers. (6 cups of chili.)
*Tidbits Make sure the ground beef you use has a fat content of at least 20 percent. This way you'll be sure to get enough fat to make the roux.

Chili in a Snap!

Chili in a Snap!
From Biggest Loser Email
Contestant Ken Andrews whips up a fast, zippy chili

On this week's Biggest Loser each team was required to chose one member to do all the cooking. For the red team, that was Ken. Here is his recipe for a quick turkey chili that kept his team members satisfied.

1.25 lbs extra lean ground turkey
1 can black beans (no salt, organic)
1 can white kidney beans (no salt, organic)
2 cups chicken broth (low sodium, organic)
2 cups chopped red onions
2 cans organic, no salt added tomato soup
3 cups chopped bell pepper
2 cups chopped celery
1 can chipotle peppers
1 tsp salt
2 tbs minced garlic
1 tbs black pepper
1 tbs chili powder
2 tbs fajita seasoning

Sautée the turkey in a non-stick pan until brown. Drain and rinse black beans and white kidney beans. Drain chipotle peppers. Add all ingredients and let simmer for a few minutes. Serve with a green salad.

Makes 16 1-cup servings

Per Serving: 130 Calories ; Calories from fat: 15; Total fat 1.5g; Saturated fat 0g; Cholesterol 15mg; Sodium 400mg; Total carbs 17g; Fiber 5g; Sugars 4g; Protein 13g.

White Bean Chili

White Bean Chili
From the Kitchen of Margot Bass

2-3 cooked chicken breast (shredded or cut into bite size pieces)
2 medium onions (minced/chopped)
2 garlic cloves
1 box (2 cans) chicken broth
4 cans (drained) Navy Beans
1 can chopped green chilis
3/4 tsp oregano
1 tsp salt
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp pepper
1/8 tsp ground cloves
1/8 tsp red pepper
1/4 fresh cilantro

Cook over Medium heat for two hours.

Add low-fat Monterey Jack Cheese when serving!

White Bean Chili

White Bean Chili
From the Kitchen of Margot Bass

2-3 cooked chicken breasts (cut into bite size pieces)
2 medium onions (chopped/minced)
2 garlic cloves (chopped/minced)

1 box (2 cans) of chicken broth
4 cans (drained) Navy Beans
1 can chopped Green Chilis
3/4 tsp oregano
1 tsp salt
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp pepper
1/8 tsp ground cloves
1/8 tsp red pepper
1/4 cup fresh cilantro

Cook over medium heat for two hours.
Add low-fat Monterey Jack Cheese when serving

TEXAS CHILI

TEXAS CHILI
From the kitchen of Amy Young

2lbs ground beef
3-8oz cans of tomato sauce
2 pkgs powder chili mix

1 can pinto beans
1 can kidney beans
1 can stewed tomatoes
1 can rotel tomatoes
1 large onion chopped

Brown beef and drain. In a crock-pot mix together the tomato sauce and chili mix.
Then add 2 to 3 cups of water. Start heating on high and add meat. Simmer for 2 hrs-add beans, onions, rotel, and stewed tomatoes. Simmer for 1 more hr. Enjoy this, Texas style!!!

Chicken Chili

Chicken Chili – Amy Rice
Prep: 25 minutes
Cook: 5 to 6 hours (low) or 2 1/2 to 3 hours (high)
Ingredients
Nonstick cooking spray
8 ounces skinless, boneless chicken breast halves, cut into 1-inch pieces
1 15-ounce can white kidney beans (cannellini beans) or Great Northern beans, rinsed and drained
1-1/4 cups reduced-sodium chicken broth
1/4 cup chopped onion
1/3 cup chopped green sweet pepper
1/2 of a small fresh jalapeño chile pepper, seeded and finely chopped*
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano, crushed
1/8 teaspoon ground white pepper
1 clove garlic, minced
2 tablespoons chopped tomato (optional)
2 tablespoons sliced green onion (optional)
2 tablespoons shredded Monterey Jack cheese (1 ounce) (optional)
Directions
1. Lightly coat an unheated medium skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Brown chicken in hot skillet; drain off fat.
2. In a 1-1/2-quart slow cooker, combine chicken, drained beans, broth, onion, sweet pepper, chile pepper, cumin, oregano, white pepper, and garlic.
3. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. If no heat setting is available, cook for 4 to 5 hours.
4. If desired, sprinkle individual servings with tomato, green onion, and cheese. Makes 2 servings.

Mixed Bean Chili (crockpot)

Mixed Bean Chili Recipe
Submitted by: granny2
cdkitchen.com

Serves/Makes: 6


Ingredients:
1 can pinto beans, drained and rinsed
1 can black beans, drained and rinsed
1 package taco seasoning
1 jar salsa
10 ounces frozen corn
1 sweet potato, cubed


Directions:

Dump it all in the crockpot and cook on low for 6-8 hours.

Quick & Easy White Chili

Quick & Easy
White Chili
By Rosemary Black (www.parenting.com)

"Double the recipe and freeze half for another night"

PREP: 10 minutes
COOK: 30 minutes
YIELD: 4 servings

2 Tbs olive oil
1 onion, finely chopped
3 Tbs chopped garlic
1 lb lean ground chicken
3 cups low-sodium, fat-free chicken broth
2 Tbs lime juice
1 tsp ground cumin
1 tsp dried oregano
1 tsp chili powder, or to taste
1 (15-oz) can cannellini beans, rinsed
1 (15-oz) can great northern beans, rinsed
2 cups fresh baby spinach

1. In a large, deep-sided skillet, heat oil over medium heat for 30 seconds. Add onion, garlic, and chicken. Cook for 10 minutes, or until chicken is white. Stir to break up any chunks.

2. Add remaining ingredients, except spinach, and stir well. Cook over medium heat until mixture boils. Reduce heat to medium-low and simmer, uncovered, 15 to 20 minutes, or until thick and bubbly. Stir in spinach; cook 1 minute, or until wilted.

3. Serve with garnishes: sour cream, salsa, or guacamole.

HOW KIDS CAN HELP: Measure ingredients; rinse beans in a colander; place garnishes in small bowls.
Nutrition:
PER SERVING (2 cups): 327 calories, 8 g fat (1 g saturated), 995 mg sodium, 56 mg cholesterol

Hearty Chili (crockpot)

Hearty Chili
by: Stephanie

Cook Time: 4-10 hours (the longer you cook it, the better it tastes)
Serves: 4-6

1 lb browned ground sirloin, turkey, or chicken (I like to brown the meat with diced onion)
2 can's chili beans
1 can red kidney beans
1 can tomatoes and green chili's (if you like it a little spicier add two cans)
1 can corn (drained)
1 can tomato sauce
1 pkt chili seasoning (i like lawry's)

Mix all together and cook on low at least 4 hours but you can cook it as long at 10...longer you cook it the better flavor it takes on

White Chicken Chipotle Chili

White Chicken Chipotle Chili
by: Karen

Serves 6

Ingredients

1 tbsp extra-virgin olive oil

1 large onion, chopped

4 boneless, skinless chicken breast halves (1 3⁄4 lb), cut into 1-inch chunks

2 tsp chili powder

2 tsp ground cumin

Salt and black pepper

3 cans (14.5-oz size) white kidney or cannellini beans, drained (save 1⁄2 cup draining liquid) and rinsed

2 cups reduced-sodium chicken broth, divided

1 tsp canned chipotle chili, seeded and minced

1⁄2 cup nonfat half-and-half (I used whole milk instead)

Garnishes: Shredded reduced-fat Monterey Jack cheese, chopped fresh cilantro leaves

Instructions

1. Warm oil in large saucepan or Dutch oven over medium-low heat. Add onion; cook 4 minutes, stirring. Push onion mixture to one side; add chicken to skillet; sprinkle mixture with chili powder, cumin, salt, and pepper. Cook 5 minutes, stirring.

2. Increase heat to medium-high. Add 2 cans of the beans and draining liquid, 1 1⁄4 cups broth, and chipotle; bring to a simmer. Cook 10 minutes, until chicken is cooked through.

3. Meanwhile, combine remaining 1 can beans and 3⁄4 cup broth in bowl of food processor. Puree until smooth. Add to soup in pot, along with half-and-half. Simmer a few minutes, stirring, until warmed through and flavors incorporated. Serve hot; garnish with cheese and cilantro.

Nutritional Information:

360 calories

41g protein

33 g carbohydrate

8 g fiber

5 g total fat

1g saturated fat

85 mg cholesterol

671mg sodium