|Serving Size: 1 cup|
|Choices: Starch 0.5, Vegetable 2, Lean Meat 2, Fat 0.5|
- Makes: 8
- Serving Size: 1 cup
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes
|1 1/2||cups||diced onions, divided|
|3||garlic cloves, minced|
|2||jalapeño peppers, seeded and finely chopped|
|1/2||lb.||ground beef (93% lean)|
|1/2||lb.||ground lean turkey|
|1 to 2||Tbsp.||hot or mild chili powder|
|1||can||(15 oz.) red kidney beans, drained and rinsed|
|1||can||(28 oz.) crushed or diced tomatoes, undrained|
|1/4||tsp.||freshly ground black pepper|
|1/2||cup||diced fresh tomato|
- In a large Dutch oven or stockpot, heat the oil over medium heat. Add 1 cup of the onions and sauté for 5 to 6 minutes. Add the garlic and jalapeños, and sauté for 2 minutes.
- Add the ground beef and turkey, and sauté for 4 to 5 minutes, breaking up the meat with a wooden spoon. Drain any excess fat. Add the chili powder, cocoa, cumin, and oregano, and sauté for about 1 minute.
- Add the beans, canned tomatoes, and tomato paste, and bring to boiling. Reduce the heat to low, cover, and simmer for 25 to 30 minutes, until thickened. Season the chili with the salt and pepper. Garnish each bowl with 1 Tbsp. each diced onions and tomatoes.