In a large pot, cook the onion and green pepper until soft, about 5 minutes on a medium flame. Then add the garlic, chili flakes, chili powder, and cumin. This will make a nice paste, and you want it to be pretty thick. If it’s too thick, add a bit of olive oil. Cook for 2 minutes.
In a separate pan, cook the turkey until it’s pretty much cooked all the way through. I threw in a bit of chili powder and the half red jalapeno pepper to get the chilliness going in that pan as well.
When turkey is good to go, add turkey along with the diced tomatoes, beans, stock, salt, cayenne pepper, pepper and splenda to the large pot where the onions/peppers/spices are. Cook for about 25-30 minutes or so, tasting as you go. You can simmer longer or shorter depending on how thick you want the chili to be. At the end drizzle some honey into the pot for an added touch of sweetness/smokiness.
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|Serving Size: 1 Serving (676g)|
|Recipe Makes: 6|
|Calories from Fat: 197 (30%)|
|Amt Per Serving||% DV|
|Total Fat 21.9g||29 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 10.8g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 48.5mg||15 %|
|Sodium 1646.1mg||57 %|
|Potassium 1966.1mg||52 %|
|Total Carbohydrate 87.8g||26 %|
|Dietary Fiber 18.8g||75 %|
|Sugars, other 69g|
|Protein 37.5g||54 %|
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Calories per serving: 667
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