As it is getting colder out we are all looking for one of our favorite childhood recipes to warm the soul. Unfortunately, some of those recipes are not so healthy. Sabrina Moe shared her chili recipe with us last Friday night and it became a favorite to many and it’s good for you! I have made it a couple times already! I hope you all enjoy it as much as we did at the Throwdown and the Moe’s have.
Mrs. Moe’s Turkey Chili
1 pkg (19.2 oz) of Jenni O Lean ground turkey (Target)
- There is extra lean but it’s pretty dry would not recommend it
1 T – Olive oil
Half of an onion, less or more based on your preference
1 to 2 T – Chili Powder
1 T – Garlic Powder
½ teaspoon Salt & ¼ teaspoon Pepper, add more if needed
1 and ½ cups of diced tomatoes – basil and oregano seasoning
Dark red kidney beans – ½ cup or more if you prefer
1 small can of tomato sauce
In medium pot, pour the olive oil, onions and ground turkey
- Let the onions grill just a bit before you put in the ground turkey
When completely done, drain if necessary but only if there is over 2 T of juice/grease from the ground turkey – you want a little bit to keep it moist.
Add the spices; chili powder, garlic powder, salt & pepper
Add the diced tomatoes, then the kidney beans
Add the small can of tomato sauce
*You can also add Monetary Jack cheese on top if you would like*
Sprinkle Xylitol on the top of the chili
Taste and see if you need more chili powder. It’s a sweet and sassy chili!
Now for those of you who are on the Zone- Tonight when I made this chili I made the turkey burger separate from the soup/sauce. Then I weighed out my turkey burger for my protein blocks and measured out the soup/sauce for my carb blocks and stirred together. Remember- 1 1/2oz of turkey burger=1block protein.
(Same with regular burger!) You will need to read the back labels of your tomato sauce to see how many cups (1/2c) you get per carb block. If you add beans, you will need to take that into account too.