Ever notice that some low calorie foods are just kind of "eh?" That's pretty much been my experience. The foods look good in the pictures but once you put a fork/spoon full of said low calorie food into your mouth, your taste buds question your sanity and your lips zip shut. I have good news. This recipe is low calorie (approximately 250 calories per 1-1/3 cup) but TASTE and SPICINESS are not compromised. As a matter of fact this chili has a bit of a kick to it due to the Pato sauce (shown below), which I love using when making salsa, taco meat, and sopa (Mexican soup).
You can find Pato sauce in the ethnic foods area of most grocery stores.
Recipe:
2 lbs ground turkey
1 onion, chopped6 tomatillos, diced (remove husks & rinse before dicing)
1 can chicken broth (12-14 oz)
2 (14-1/2 oz) can diced tomatoes (do not drain)
1 (15 oz) can pinto beans, drained1 can of Pato sauce (mexican hot sauce)
3 tbsp chili pepper (powder)
1 tbsp ground cumin
2 tsp dried oregano
3/4 tsp ground black pepper
1/2 tsp garlic powder (or garlic salt) (or to taste)
1-1/2 tbsp sugar
Garnish with:
cilantro, finely chopped
green onions, chopped'
cheddar cheese
Coat a large nonstick frying pan with cooking spray. Brown turkey, along with onions. Add garlic salt and black pepper.
Dice tomatillos.
Add cooked meat to crock pot (including juices), along with all the other ingredients. Stir. Cook on "high" for 4 hrs.
The chili is best served the same day but keeps well and is great to take to work for lunch!
Adapted from Cooking Light: Smoky Slow Cooker Chili
