Doc's Chili

A simmering pot of Doc’s Chili was found on the ranch stove every week during Season 2. The invention of Dr. Jeff Levine, this crowd-pleasing favorite is short on preparation time and long on flavor.

Recipe:
3 cups chopped yellow onions
11/4 pounds 99% lean ground turkey or lean turkey sausage
3 cups diced tomatoes or 1 can (28 ounces) roasted diced tomatoes, undrained
11/2 cups cooked pinto beans or 1 can (15 ounces) pinto beans, rinsed and drained
11/2 cups cooked black beans or 1 can (15 ounces) black beans, rinsed and drained
1 cup fat-free, low-sodium chicken broth
2 tablespoons chopped garlic
2 tablespoons chili powder
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1 teaspoon ground cumin
1 teaspoon mustard powder
1/2 cup sliced black olives
1/2 cup chopped scallions or chopped fresh cilantro

Coat a large saucepan or Dutch oven with a few sprays of olive oil cooking spray. Add the onions and cook over medium-high heat until they’re soft and just starting to brown. Add the ground turkey or sausage and cook over medium-high heat, breaking up the meat with a spoon, for about 6 minutes, or until no longer pink. Add the tomatoes, pinto and black beans, broth, garlic, chili powder, oregano, cumin, and mustard powder. Bring to a boil over high heat, then reduce the heat to low. Cover and simmer for 20 minutes. Garnish with the olives and scallions or cilantro.

Makes 12 (1-cup) servings (21/4 quarts)
Per serving: 150 calories, 16 g protein, 17 g carbohydrates (3 g sugars),
2 g fat (0 g saturated), 20 mg cholesterol, 5 g fiber, 150 mg sodium