Turkey or Buffalo Chili
Phase 1 | Serves 6 (a single portion is 2 cups)
Prep time: 25 minutes | Cook time: 4 to 8 hours
1 to 1½ pounds lean ground turkey or buffalo meat
½ cup diced red onion, or more if desired
2 tablespoons fresh parsley or cilantro
1 heaping tablespoon chili powder
1 tablespoon minced garlic
½ teaspoon 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
28-oz can crushed tomatoes
1 teaspoon sea salt
- Brown the turkey or buffalo meat in a skillet and drain.
- 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 tomatoes 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.
Love this recipe? There are hundreds more available to Members of HayliePomroy.com! If you’re not a Member, learn more and join now!