Cinnamon Turkey Chili
 

This recipe is WONDERFUL and so satisfying......Make sure you check ingredients and find the cans of tomatoes and sauce with no added sugar.

2 lbs. ground lean turkey
2 16-oz. cans diced tomatoes, (undrained)
2 15-oz. cans red kidney beans, drained
1 8 oz. can tomato sauce
1 medium onion, chopped
1 tsp. dried parsley flakes
3/4 tsp dried basil, crushed
3/4 tsp. dried oregano, crushed
1/2 tsp. black pepper
1/2 tsp. ground cinnamon
1 clove garlic, minced
1/4 cup dry red wine (PHASE 2 only, adds more great flavor)
1/4-1/2 tsp. ground red pepper
1-2 tbsp. chili powder
1 bay leaf

In a 4-quart Dutch oven cook the turkey until it is no longer pink. Drain off fat. Stir in undrained tomatoes, drained kidney beans, tomato sauce, onion, wine (if phase 2), and spices. Simmer uncovered for 45 minutes, stirring occasionally. I put a slice of 2% cheddar cheese on top to melt before I eat. YUM, YUM... it's worth it to double it and put in freezer for a quick meal, or for extras for lunch. ENJOY!

Thanks Emily! I made a pot of this for lunches for the week. It is really good and filling. I added a dash of worchestershire cos I usually add that to chili.

This is great! I am simmering this in my crock pot overnight for lunch tomorrow. I plan on adding a dollop of nonfat yogurt on top!