Lean ground turkey or buffalo sub-in for the typical beef in this slow-cooker recipe, but you’d never know it. This recipe is a total cinch: brown the meat, throw everything into your slow cooker in the morning, and by dinner you’re good to go! You could also put it together in the evening, then when you get up, portion it out and store extra portions in the freezer.
Turkey or Buffalo Chili
Serves 6 (a single portion is 1.5 cups)
Prep time: 25 minutes. Cook time: 5 to 8 hours, depending on slow-cooker setting
- 1 to 1½ pounds lean ground turkey or buffalo meat
- ½ cup diced red onion, or more if desired
- 2 Tbls. fresh parsley or cilantro
- 1 heaping Tbls. chili powder
- 1 Tbls. minced garlic
- ½ tsp. crushed red chili flakes
- 15-ounce can white beans
- 15-ounce can kidney beans (no sugar added)
- 15-ounce can black beans
- 15-ounce can pinto beans
- 15-ounce can lentils or adzuki beans
- 4 cups chopped zucchini
- 4 cups (32 ounces) organic red bell pepper tomato soup or tomato soup (I like Pacific or Imagine brands)
- 1 heaping tsp. sea salt
Brown the turkey or buffalo meat in a skillet and drain.
Turn a slow cooker to high setting. Add the meat, onion, parsley, chili powder, garlic, and red pepper flakes to the pot. Stir, cover and set aside.
Open and partially drain all 5 cans of beans; I leave a little liquid in to make my chili a little juicier. Add the beans, zucchini, and soup to the cooker. Stir well. Keep the cooker set on high for 4 to 5 hours or adjust heat to low and simmer for 6 to 8 hours.
Stir and taste occasionally, adjusting seasonings as needed. Add the salt just before serving to best preserve its nutrients.
Note for those following the Fast Metabolism Diet: This meal is appropriate for Phase One. Because this chili contains such a large amount of starchy legumes, it counts as a Grain as well as Protein and Veggie servings. No need to add an additional grain to the meal, even if the meal map specifies a grain.