Author :: Mrs Liz
Category :: Soups/Stews/Chili (hot & cold)
Ingredients ::
- 1 Tablespoon extra virgin olive oil
- 1-1/4 Lb. ground turkey breast
- 1 small sweet onion, coarsely chopped
- 1 (16-oz.) can crushed tomatoes
- 1 (14.5-oz.) can diced no-salt-added tomatoes, drained
- 1 Tablespoon + 1 teaspoon chili powder
- 1 Tablespoon cocoa powder
- 1 Tablespoon brown sugar
- 2 teaspoons dried chipotle chile pepper
- 1 bay leaf
- 1/4 teaspoon hot sauce, to taste (optional)
- salt and black pepper, to taste
- 3 oz. finely shredded low-fat Cheddar cheese
Makes 4 servings (1-1/2 cups each)
Put a large nonstick soup pot on medium-high heat.
When heated, add oil and turkey. Using the back of a spatula, flatten the turkey so it covers the bottom of the pan. When it's no longer pink on the bottom (about 1 to 2 minutes), flip the turkey. Break it up into large chunks with a wooden spoon. Add onions and cook, stirring occasionally, until
onions are tender, turkey is no longer pink through, and no excess liquid is left in the pan (about 5 minutes).
Add remaining ingredients except salt, pepper, and cheese.
Stir, then cover the pot and cook over low heat for at least 2 hours, stirring occasionally. Season with salt and pepper.
Remove bay leaf before serving, and top with extra cheese.
*****
Tip Don't wait for the olive oil to heat up before you add the turkey; otherwise it will burn.
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