This healthy turkey chili is another great recipe for making a large quantity for the whole week, or freeze individual portions for a quick-grab meal or dinner. You can also use a slow cooker, on low, and cook overnight or while at work. I usually make large batches of chili in the fall, preparing for those chilly evenings to come and love the thought of having warm, healthy and hearty meals at my fingertips!
- 2 pounds ground raw turkey (preferably organic)
- 2 cups canned tomatoes (2 x 16 oz/450 grams) (cut up, with juice)
- 2 cups canned red kidney beans (2 x 15 oz/425 grams) (drained)
- 1 cup tomato sauce (1 x 8 oz/226 grams can or jar) (or use freshly blended tomatoes)
- 1 medium onion (chopped)
- 1-2 Tbsp chili powder
- 1 tsp dried parsley flakes
- ¾ tsp dried basil (crushed)
- ¾ tsp dried oregano (crushed)
- ½ tsp black pepper
- ½ tsp ground cinnamon
- 1 clove garlic (minced)
- ¼-1/2 tsp ground red pepper
- 1 bay leaf (remove when serving)
- In a 4-quart Dutch oven cook the turkey until it is no longer pink. Drain off fat. Stir in tomatoes with juice, drained kidney beans, tomato sauce, onion and spices. Simmer uncovered for 45 minutes, stirring occasionally.
Original recipe can be found at: http://www.holisticmd.org/wp-content/uploads/2010/12/TheDysglycemiaDiet.pdf
