This recipe puts a twist on the traditional chili removing the beans and adding some extra kick. It’s easy to make with minimal ingredients and can be made in a large quantity to eat over multiple days. You can cook your carbs on the side to make this dish meet your macros. It’s paleo, grain and gluten-free.
Prep Time 8 mins Cook Time : 20 mins Servings: 6
1 cup vidalia or sweet onion (diced)
1/2 cup mushrooms-optional (sliced)
1 cup bell peppers (diced about 1/4″)
1 lb 93% lean ground turkey meat
1 can (28oz) crushed tomatoes
1/4 cup of cilantro
1 pack of Simply Organic Spicy Chili powder (you can use any brand )
Cooking spray or Misto ( http://www.misto.com )
1. In large sauce pan coated with cooking spray combine onions, peppers and mushrooms and sauté until slightly browned.
2. Place to the side , in a separate pan cook ground turkey until brown and fully cooked. Drain out liquid (fat) during cooking.
3. In a large sauté pan (can be the same pan you cooked ) combine turkey, crushed tomatoes, sautéed veggies, cilantro and chili spices. Mix ingredients and continue to cook until thoroughly mixed and heated.
Per Serving: Calories: 140; Total Fat: 6g; Saturated Fat: 2g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 2g; Cholesterol: 56mg; Sodium: 59mg; Potassium: 327mg; Carbohydrate: 6g; Fiber: 1g; Sugar: 4g; Protein: 15g
Vit C: 43%; Iron: 6%