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Heart Smart Turkey Chili
2 tablespoons extra virgin olive oil, divided
2 pounds lean ground turkey (7% fat)
3 garlic cloves, peeled and finely chopped
¾ pound Spanish onions, peeled and chopped
3 tablespoons chili powder
½ tablespoon ground cumin
¾ teaspoon ground allspice
¾ teaspoon ground cinnamon
¾ teaspoon ground coriander
¾ teaspoon oregano
1 can (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
½ cup unsalted, nonfat, low-sodium chicken stock
1 tablespoon wine vinegar
1 bay leaf
½ teaspoon kosher salt
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 8 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.

Servings: Makes about 8 cups 8

Nutritional information per serving

Calories 323 (51% from fat) • carb. 10g • pro. 30g • fat 18g • sat. fat 5g • chol. 78mg • sod. 301mg • calc. 68 mg • fiber 3g

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