Nothing warms up a cold February night quite like a pot of piping-hot chili.
2 Tbs. olive oil
4 lbs. boneless skinless turkey thighs, cut into 1-inch cubes
2 10-oz. cans Ro-Tel tomatoes
1 15-oz. can organic black beans, rinsed & drained
1 cup chopped brown onion
3 cloves garlic, sliced thin
2 Tbs. ancho chile powder
1 Tbs. ground cumin
2 Tbs. sweet paprika
1 Tbs. chipotle flakes (optional, for heat!)
2 Tbs. Worcestershire sauce
2 Tbs. brown sugar
4 cups organic chicken broth, heated
Salt & pepper to taste
- In large pot, heat olive oil over medium-high heat. Add turkey thighs, and sauté, stirring often, until just barely cooked through.
- Place turkey in slow cooker with remaining ingredients, and stir well to combine. Cook on high 4 hours. Check occasionally, and add more broth if needed. Best if refrigerated overnight and re-heated.
per serving: 410 cal; 59g pro; 10g total fat (3g sat fat); 20g carb; 200mg chol; 940mg sod; 6g fiber; 7g sugars
From article: Take Your Time