Hello everyone and welcome to my weekly recipe blog. I’m partnering with the all-new Biggest Loser Club to bring you tasty and healthy options to incorporate into your weekly meal plans. This week I thought we would start with a dish that fits right in with the season, a warm hearty chili.
This is a great dish to make for either a relaxed family meal or for one and freeze the extra for later. The key to this recipe is using 99% lean ground turkey breast. All the spices you’ll be adding will bring lots of flavor to the turkey and you won’t miss the ground beef.
Try out the recipe this week and leave your comments on The Biggest Loser Club Facebook page.
Devin Alexander’s Hearty Chipotle Chili
- Olive oil spray
- 20-ounces extra lean (99% lean) ground turkey breast
- 1 small red onion, coarsely chopped
- 1 (28-ounce) can crushed tomatoes
- 1 (14.5 ounce) can diced tomatoes, drained
- 1 tablespoon + 1 teaspoon chili powder
- 2 tablespoons brown sugar
- 1 tablespoon cocoa powder
- 2 teaspoons chipotle chili pepper (found in the spice aisle)
- 1 bay leaf
- ¼ teaspoon hot sauce or more, to taste (optional)
- Salt and black pepper to taste
Heat a large, nonstick soup pot to medium-high heat. Lightly mist it with spray. Add the turkey and cook it, breaking into bite-sized chunks as you do. Add the onions and cook, stirring occasionally, until onions are tender, turkey is no longer pink throughout and there is no excess water in the pan, about 5 minutes.
Stir in the crushed and diced tomatoes, chili powder, sugar, cocoa powder, chili pepper, and bay leaf. Cover the pot with a lid, and cook over low heat for at least two hours, stirring occasionally. Season. Allow it to cool to warm, then refrigerate any chili not consumed.
Makes four (about 1-1/2 cups each) servings.
Recipe courtesy of Devin Alexander, copyright 2012.
Photo credit: Michelle Pederson
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