Ingredients
1 to 1 1/4 pounds lean ground turkey or buffalo meat
1 diced red or sweet onion
2 Tbls. fresh parsley or cilantro
1-2 heaping Tbls. chili powder (I usually put 2)
1-2 Tbls. minced garlic
1/8 tsp. crushed red chili flakes (or just a pinch)
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 (or additional can of black beans)
4 cups chopped zucchini
28-oz can crushed tomatoes
1 heaping tsp. sea salt
Directions
Brown the turkey or buffalo meat with onion a skillet and drain.
Turn a slow cooker to high setting. Add the meat and rest of ingredients, stir well.
Make sure to partially drain all 5 cans of beans; I leave a little liquid in to make my chili a little juicier.
Cook on high for 5 hours or adjust heat to low and simmer for 8 hours.
Cook on high for 5 hours or adjust heat to low and simmer for 8 hours.
Stir and taste occasionally, adjusting seasonings as needed. Add the salt just before serving to best preserve its nutrients.
OR....for stove top...
Brown onion and garlic. Add turkey and brown. Add rest of ingredients and cook on stove for 2-4 hours.
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.
