I just received this chili recipe today. Just take out the corn, and it is extremely SBD friendly. I like it because it calles for leftover turkey.
AICR's Weekly Health-e-Recipes e-mail from www.aicr.org
Tuesday, February 1, 2005, Issue No. 21
The crowd will cheer when you serve this delicious chili at halftime. Using a variety of beans adds interesting texture and color, and so does the corn. This recipe contains about half the calories and fat of the average beef chili recipe. As with most chilies, this dish tastes better if made in advance. That way all the work and clean up can be done ahead of time, so you wonâ€™t miss any of the game (or the commercials).
2 Tbsp. canola oil
2 cups chopped onion
2-4 garlic cloves, as desired, chopped fine
1 medium red bell pepper, seeded and
2 Tbsp. chili powder
1/4 tsp. cayenne pepper, or as desired
1 Tbsp. cumin
1 tsp. dried oregano
3 cans (16 oz. each) of 3 different types of
beans (kidney, black, garbanzo, etc.)
rinsed and drained
1/2 tsp. cinnamon (optional)
1 cup frozen corn (or canned corn,
drained) (not SBD friendly)
1 can (28 oz.) crushed tomatoes, with
juice (sugar free)
1 cup low-sodium â€œV-8â€ (or spiced)
Salt and freshly ground black pepper,
3 cups diced cooked turkey*
Hot sauce, to taste
In a large, deep pot over medium-high heat, heat the oil until it is hot. Stir in the onions, garlic and bell peppers. Lightly sautÃ© them until the onion is translucent, the garlic is golden and the bell pepper is softened. Stir in the chili powder, cayenne, cumin, oregano and cinnamon, and mix well. Stir in the beans, corn, tomatoes and juice.
Reduce heat to medium-low and simmer gently for 45 minutes, stirring occasionally. Season to taste with salt and pepper.
Stir in the turkey and simmer for an additional 15 minutes. Adjust seasonings, as desired, adding more salt, pepper and hot sauce, to taste. Store in the refrigerator till game time and reheat on the stovetop or in a slow cooker.
*In place of cooked turkey meat, turkey sausage or ground turkey that has been cooked and drained of fat can be used, as well as cooked, diced chicken or ground chicken. This recipe can also be frozen for later use.
Serve accompanied with reduced fat sour cream, chopped onions and/or cheese as toppings, if desired.
Makes 10 servings.
Per serving: 261 calories, 6 g. fat (1 g. saturated fat), 32 g. carbohydrate, 21 g. protein, 9 g. dietary fiber, 461 mg. sodium.
P1, 2 & 3