Turkey Chili

By Bailey1_

Ingredients

• 1 to 1 1/2 pounds lean ground turkey or buffalo meat
• 1/2 cup diced red onion, or more if desired
• 2 Tbls. fresh parsley or cilantro
• 1 heaping Tbls. chili powder
• 1 Tbls. minced garlic
• 1/2 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

Details

Servings 6
Adapted from fastmetabolismdiet.com

Preparation

Step 1

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.