Turbo Fire Chili

This recipe was from Bret Johnson which is Chalene Johnson's husband.  She is the maker of Turbo Jam, Turbo Fire and Chalean Extreme which are some of my favorite Beachbody workouts. This is one of the greatest crockpot recipes. 

Turbo Fire Chili

1 1b. lean ground turkey
1/2 c. diced tomatoes
8 oz. whole kernel corn, canned
1/2 onion diced
2 cloves garlic
8 oz. black beans canned

8 oz. pinto, chili, or kidney beans canned
1 tbsp. tomato paste
1 pkg. Lawry's Chili Seasoning
4 oz. low fat shredded cheddar cheese


Brown turkey.  Drain and discard any fat.  Place all ingredients except cheese into slow cooker.  Cook 4 hours on low or 2 hours on high. Top with 1 oz. cheese if desired.

Note:  I usually double the recipe so I'm not using half a can.

White Bean Chili

Makes: 4 servings
Prep time: 25 minutes
Cook time: 30 minutes
Ingredients
3/4 pound lean ground turkey
1/2 cup onion, chopped
1 garlic clove, minced
3 1/4 cups water
1 can (15 ounces) great northern or cannellini beans, rinsed and drained
1 can (4 ounces) diced green chilies
2 teaspoons instant chicken bouillon granules
1 teaspoon ground cumin
1/4 teaspoon black pepper
2 tablespoons flour

Directions
1. In a large saucepan, cook turkey, onion, and garlic until turkey is no longer pink.
2. Stir in 3 cups of the water, beans, undrained chilies, bouillon, cumin, and pepper. Bring to a boil; reduce heat and simmer, covered, for 30 minutes.
3. In a small bowl, stir together the remaining 1/4 cup water and the flour. When chili is ready, add flour mixture and cook for 1 minute more to thicken. Serve.

Nutrition facts per serving: 292 calories, 25g protein, 30g carbohydrate, 8g fat (2g saturated), 6g fiber

Vegetarian Chili

Ingredients

1/2 lb dried small red beans (presoaked over night)
1/2 lb dried black beans (presoaked over night)
2 - 3 tablespoons olive oil
1 onion, chopped
2 carrots, diced
1 red pepper, chopped
3 garlic cloves, minced
2 - 3 tomatoes, chopped
1 8 oz canned crush tomatoes
1 8 oz can corn
1 12oz bag veggie crumbles (can be omitted)
2 teaspoons cumin seeds
2 teaspoons paprika
2 teaspoons oregano
1 teaspoon garlic powder
2 teaspoons coriander powder
2 teaspoons of chili powder (I omit this since my child does not like it spicy)
5 - 8 cups of water (depending on how thick you want the chili)
Peppercorns to taste or pepper flakes
Salt to taste

Garnish

Grated cheddar
Fresh coriander leaves ( I used parsley)

Carefully sort through the beans removing any extraneous material. Rinse well. Put in a pot add 2 quarts of water, and soak overnight.


In a heavy pot at medium to high heat add oil, saute onion, peppers, and carrots for about 5 - 7 minutes. Add the garlic and cook for another 2 minutes. Turn heat to low and add spices. Cook for 2 -3 minutes. Add chopped tomatoes and cook for another 3 minutes or so. Add chopped tomatoes, presoaked beans, salt and water.

Cover the pot and cook over medium to low heat for about 60 - 90 minutes. Sometimes more depending on the size and maturity of the beans.

Keep checking chili every 15 - 20 minutes or so for tenderness of the beans. When beans are tender, add corn and veggie crumbles. Taste chili and adjust salt and heat to taste. Garnish as desired.


http://eatgood4life.blogspot.com/search/label/Soups

Wendy's Chili Recipe

Rich and meaty chili. Low in fat and high in fiber.
Ingredients 2 lbs. ground beef 1 (29-oz.) can tomato sauce 1 1/2 cup water 1 (29-oz.) can pinto beans, undrained 1 (29-oz.) can kidney beans, undrained 1 cup diced onion 1/2 cup diced green chili 1/2 cup diced celery 3 medium tomatoes, chopped 1 1/2 teaspoons ground cumin 3 tablespoons chili powder 1 1/2 teaspoons black pepper
dash garlic powder
Directions 1. In large skillet, over medium-high heat, brown meat; drain fat. Using a fork, crumble meat. Transfer to crockpot. 2. Add remaining ingredients to crockpot; cook high for 3 hours.