Written on February 8, 2008 at 9:20 pm by Mark Nelson

Turkey Chili

Filed under Dinner, Lunch no comments

1 14 oz. can kidney beans 

1 14 oz. can black beans

1 14 oz. can red beans

6 medium tomatoes

2 large white onions

2 bell peppers, green or yellow

3 cloves garlic

2 lbs. ground turkey

8 oz. tomato paste

1 cup chicken stock

3 tbs. red chile

3 tbs. basil

1 tbs. parsley

1 tbs. cumin

2 tbs. black pepper

1 chopped serrano pepper (seeded)

red pepper to taste

4 oz. shredded sharp cheddar cheese

 

Brown the meat in a nonstick skillet, and then place it in a large stock pot. Chop the tomatoes, onions and peppers, and add to the pot. Press the garlic and add it, as well as the other spices. At this point, add about 1 tbs. of red pepper. In a bowl, mix the tomato paste and chicken stock until smooth, then add to the pot. Stir everything up, and cook on a medium stove for about 15 minutes so the flavors can start to mix. Give it a taste, and add red pepper as needed. Cook for about another 20 minutes, or until the kidney beans start to mash when you stir. Serve hot with cheddar on top. Makes 8 servings, and freezes well. 

 

Blocks 5 

Calories 480

Carb 45 41%

Protein 35 31%

Fat 15 28%

 

Healthy Recipes

A couple of years ago, I started following a 40/30/30 diet plan (aka “Zone Diet”). In the beginning, I had a lot of trouble putting together meals that had the right proportions. For one thing, I had “The Nut Problem”. It seemed like every other Zone recipe that I found would end in something like “Eat with 18 peanuts on the side” or “Add 5 almonds”.

Now don’t get me wrong, I like nuts. They’re healthy, and they make a convenient snack. But the problem is that I like meals. My definition of a meal is more

Healthy Recipes