1 teaspoon + 1 tablespoon extra virgin olive oil, divided 3 pounds lean ground turkey (7% fat) 4 garlic cloves, peeled and finely chopped 1 pound Spanish onions, peeled and chopped 5 tablespoons chili powder ½ tablespoon ground cumin ½ teaspoon ground allspice ½ teaspoon ground cinnamon ½ teaspoon ground coriander 1 teaspoon oregano 2 cans (14 ounces each) diced tomatoes ½ red bell pepper, cut into 1½ x ¼-inch strips ½ yellow bell pepper, cut into 1½ x ¼-inch strips 1 cup unsalted, nonfat, low-sodium chicken stock 1 tablespoon wine vinegar 1 bay leaf ¾ teaspoon kosher salt
Nutritional information per serving (1 cup): Calories 323 (51% from fat) • carb. 10g • pro. 30g • fat 18g • sat. fat 5g • chol. 78mg • sod. 301mg • calc. 68 mg • fiber 3g
Heat one teaspoon olive oil in a Cuisinart® 12-inch skillet over medium-high heat.Add ¹∕³ of the turkey to the pan and cook until brown, breaking up clumps with the back of a spoon, about 7 minutes. Transfer to the ceramic pot of the Cuisinart® Slow Cooker. Brown the remaining meat with one teaspoon oil, in two more batches. Heat the remaining one tablespoon of oil over medium heat in the same pan; add the garlic and onion and cook until translucent and softened, about 5 minutes. Add chili powder, cumin, allspice, cinnamon, coriander, and oregano; cook over low heat until fragrant, about 5 minutes. Transfer onion mixture to the slow cooker. Stir in diced tomatoes, diced peppers, chicken stock, wine vinegar, bay leaf and salt. Cover and press the on/off button to turn the unit on. Set time to 6 hours and press Low; slow cooker will automatically switch to Warm when cooking time has elapsed. Serve with chili condiments – shredded lowfat Cheddar or Monterey Jack cheese, diced avocado, chopped tomato, chopped onions, chopped peppers and warm cornbread.