Biggest Loser Turkey Chili Recipe 45 Food

BIG-BATCH TURKEY CHILI

Steps:

• Heat the oil in a large Dutch oven or pot over medium-high heat. Add the onions, garlic, chili powder, oregano and 4 teaspoons salt, and cook, stirring, until fragrant, about 4 minutes. Stir in the tomato paste and chipotle chiles and sauce, and cook 1 minute more. Add the turkey, breaking it up into bite-sized chunks with a wooden spoon, and cook until the meat loses its raw color, about 7 minutes. Add the beer, and simmer until reduced by about half, about 35 minutes. Add the tomatoes, crushing them with your fingers into the skillet, along with their juices and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, 1 hour to 1 hour 10 minutes.
• Let the soup cool to room temperature, then divide among four 1-quart containers and freeze for up to 1 month.
• To reheat: Let the soup thaw in the refrigerator overnight. Bring it to a simmer over medium-low heat, stirring frequently, until heated through. Thin it with a little water if desired, and add salt to taste. Serve with optional garnishes.

"BIGGEST LOSER" CHILI

Steps:

• Coat large saucepan with a few sprays of olive oil cooking spray. Add the onions and cook over medium-high heat until they're soft and just starting to brown. Add the ground turkey and cook over medium-high heat, breaking up the meat with a spoon, for about 6 minutes or until no longer pink. Add tomatoes, pinto and black beans, broth, garlic, chili powder, oregano, cumin and mustard powder. Bring to boil over high heat, then reduce the heat to low. Cover and simmer for 20-30 minutes. Garnish with olives and scallions.

BIGGEST LOSER TURKEY CHILI RECIPE - (4/5)

Steps:

• In a large stockpot, combine turkey, onion, red pepper, garlic, jalapeno peppers, chili powder, cumin, coriander, oregano, marjoram, red pepper flakes and cinnamon. Cook mixture over medium-high heat, stirring occasionally, until turkey is no longer pink. Stir in tomatoes and bring to a boil. Reduce heat and simmer uncovered for 5 minutes. Stir in beans and cilantro. Continue cooking for an additional 5 minutes. Serve topped with cheese Nutritional Info Per Serving: Calories 220 Fat calories 20 Total Fat g 2.5 Sat Fat g 0.5 Chol mg 40 Sodium mg 190 Total Carb g 23 Fiber g 8

TURKEY CHILI

Steps:

• In a large kettle cook the onion and the garlic in the oil over moderate heat, stirring, until they are golden, add the tomatoes with the juice, the tomato purée, 2 cups water, the chili powder, the cumin, the red pepper flakes, the orégano, the cinnamon, the salt, and the black pepper, and combine the mixture well. Add the turkey parts and simmer the chili, uncovered, stirring occasionally, for 2 hours. Transfer the turkey parts with a slotted spoon to a plate and let them cool until they can be handled. Stir the bell peppers and the beans into the chili, add the turkey meat, discarding the skin and bones, and simmer the chili, stirring occasionally, for 40 minutes, or until the bell peppers are tender. The chili may be in advance, cooled completely, uncovered, and kept covered and chilled for 2 days or covered and frozen for 2 minutes. Serve the chili topped with the Cheddar.

TURKEY CHILLI

Steps:

• Heat the oil in a large pan over a medium heat, then tip in the mince and break it up using a wooden spoon. Stir in the garlic and chilli, and cook for 10 mins until the mince is cooked through. Add the herbs and spices, and cook for a minute more.
• Pour in the passata, the reserved liquid from the beans, the bouillon powder and peppers. Cover and cook for 15-20 mins until slightly thickened. Tip in the beans and cook for 3-5 mins more.
• Meanwhile, prick two of the sweet potatoes all over using a fork, then microwave on high for 7-10 mins until tender. Mash one of the avocados with half the lime juice in a small bowl.
• To serve, halve the potatoes and spoon over half the chilli, then finish with the mashed avocado. Chill the remainder for another day. The chilli will keep covered and chilled for four days or frozen for three months. Reheat in a microwave or pan over low heat until piping hot. Serve with the remaining sweet potatoes and mashed avocado and lime juice, as described above.