Yes, chili is delicious. It's also not the best food for those on a diet...or is it? Haylie Pomeroy, who wrote the new cookbook, The Fast Metabolism Diet, came by Tonia's Kitchen to talk about her method of weight loss, and some of the great recipes you can enjoy while on the plan. She says it's all about the beans (five different kinds) and a lean protein to really get things going well.
1 to 1½ pounds lean ground turkey or buffalo meat½ 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.
