Great Recipe for Dinner (re-post)

This is a repost from February.  Please read the original post from February 25th for the Time magazine article.

I had this Chilli for dinner this evening and it was great so I wanted to share the recipe again for all my new students.

Fix some up and enjoy.  Let me know if you liked it or anything you would change or add.

Piggy backing on the article from Time magazine I shared about fiber being a kick start for weight loss.  I wanted to share this recipe that we have been using at my house for quite some time. 

Remember you still need to eat in moderation even though you may very well want to have more after tasting it.

A serving is about 1 cup.  Add a nice salad with light dressing, a piece of gluten free bread, and some cantaloupe or watermelon and you have a really nice, balanced meal!

This recipe is a great source of fiber and protein while being low in fat. 

Turkey and Bean Chili

Ingredients:

15 ounce can of Black Beans
15 ounce can of Pinto Beans
15 ounce can of White Beans
15 ounce can of Kidney Beans
15 ounce can Diced Tomatoes
11 ounce can of Whole Kernel Corn
1 medium Onion diced
1 pound ground Turkey, or Chicken, or Beef (slightly higher fat content)
1 package Lawry's Taco Seasoning (hot or mild, your choice)
1 package Hidden Valley Ranch Mix
2 tablespoons Olive Oil

1) Heat Olive Oil in 4-6 quart saucepan over medium heat.
2) Heat diced onion, stirring occasionally until browned.  (8-9 minutes)
3) Add ground turkey and mix to break up turkey until cooked through (4-5 minutes)
4) Add all canned ingredients, DO NOT DRAIN LIQUID.
5) Mix well and add Taco Seasoning and Ranch mix.
6) Bring to a boil and reduced heat to medium and simmer until liquid thickens.  Stir occasionally.  (about 20 minutes)
7) Serve and enjoy!