Saturday, August 4, 2012

The Anti-Chicken Fingers Movement - Bethenny Frankel's Ultra-Healthy Mexican Chili

If you're close with me, you know I've become obsessed with Bethenny Frankel.  It's not because of "The Real Housewives" though. It's because of her book A Place of Yes. So half way through that book, I ordered her book Naturally Thin. So many wonderful recipes included with such fantastic advice about food. I know you'll enjoy this chili recipe (I added a few ingredients and turned it into a slow cooker recipe to suit my day!) p.s. I heard about Bethenny from Trina ;) So we're in this together!!

Bethenny Frankel's Ultra-Healthy Mexican Chili Click Here To Go To Recipe On Her Site

1/2 medium onion, chopped
Nonstick cooking spray
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper, to taste
2 cloves garlic, minced
1/4 each red and yellow bell pepper (or half a bell pepper of any color), chopped
1 small can of pureed tomatoes or tomato sauce (about 8 ounces)
1/2 cup zucchini, chopped
1/4 pound ground turkey breast
1/4 cup canned red pinto beans, drained and rinsed
few dashes of Worcestershire**
1/2 Tablespoon oregano**
1/2 teaspoon cayenne**

**Ingredients I added to Bethenny's recipe

Cooking Directions
Brown ground turkey in skillet. Add Worcestershire. When brown, add to crock pot. Over medium-high heat, saute the onion in a nonstick skillet coated in cooking spray until soft. Add the chili powder, cumin, oregano, cayenne, salt, and pepper. Stir in the garlic and cook until the garlic is golden but not burned.  Add to crock pot. Stir in the tomato sauce and beans.  Cook on high for 1/2 hour. Then cook on low for 5 hours. Add zucchini and peppers and cook on Low an additional hour or two. The longer you simmer, the better the flavor.


Buon Appetito!

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