Monday, October 28, 2013

Low Calorie Low Carb Chili

Low calorie, super easy to make chili you say?  YES.  Low calorie chili that's not only delicious, spicy, and satisfying, but will leave you full for hours.  OH, it's also low carb.  I swear.  You know I would never post anything that wasn't hungry approved. 

I usually eat it plain, but if you miss all of the yummy toppings, use only a little extra sharp cheddar. With extra sharp, you will need much less because it is so flavorful.  Instead of full fat sour cream, use a dollop of Greek yogurt.  SOOOO GOOD.

It's packed with extra lean ground turkey, eggplant and spinach.  Did I mention that Charlie not only loves this, but made a big batch of this for himself this weekend?  The proof is in the pudding chili. 

I make this chili with Rick BaylessChipotle Garlic Skillet Sauce.  rarely use premade stuff.  But Rick Bayless is the man.  And it's all natural, with no preservatives with ingredients I can not only stand behind, but pronounce.  And Rick Bayless waved to me from his restaurant window in Chicago.  OKAY?!  Seriously though, he basically infuses roasted tomatoes with amazing flavors - saving me time and effort.  

Here are the nutrition facts for 1.5 Cup serving.  Not too bad.  Not too bad at all. 

Now for the recipe!  This is an extra big batch.  We usually make this on Sundays and eat it throughout the week.  You can easily half it for a smaller batch.

4 Large Purple Eggplants, peeled and diced 
1 Cup of No Salt Added Chicken Stock 
1/2 Tsp Kosher Salt
4 Extra Lean (99% Fat Free) Raw Ground Turkey (4, 20 oz packages)
1 Tsp Red Pepper Flakes
2 Tbs of Cumin 
4 Garlic Cloves, chopped 
4 Packages of Rick Bayless' Chipotle Garlic Skillet Sauce 
4 Packages of Yellow Cherry Tomatoes 
6 Packages of Baby Spinach
2 Large Bunches of Green Onions, chopped 

Spray extra large pan with olive oil cooking spray and pre heat over medium heat.  Add diced eggplant and salt.  Stir and raise heat to medium high.  Stir every 1-2 minutes.  Add chicken stock and cover, stirring until eggplant has reduced for 50%.   Add raw turkey, red pepper flakes and cumin.  Stir turkey into the eggplant, then let it rest and stir every 3 minutes.  If turkey sticks, add a little more stock. Once turkey is cooked, add garlic.  Stir.  Add Rick Bayless' Chipotle Garlic Skillet Sauce.  Throw in cherry tomatoes.  Simmer for 30 minutes.  Add baby spinach, stir into chili.  Add the chopped green onions and stir.  Serve and ENJOY.

Stay hungry!

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