Turkey Chili

TURKEY OR BUFFALO CHILI
 Serves approximately 6 (single portion: 1 ½ cups)

1 to 1 ½ pounds lean ground turkey or buffalo meat
½ cup diced red onion, or more, if desired
2 tablespoons parsley or cilantro
1 heaping tablespoon chili powder
1 tablespoon minced garlic
½ teaspoon crushed red pepper flakes 
15-ounce can white beans
15-ounce can kidney beans
15-ounce can black beans
15-ounce can pinto beans
15-ounce can lentils or adzuki beans
4 cups chopped zucchini
4 cups (32 ounces) organic bell pepper– tomato soup or plain tomato soup
1 heaping teaspoon sea salt

Brown the turkey in a skillet and drain. Turn a slow cooker to high setting. Add the meat, onion, parsley, chili powder, garlic, and red pepper flakes to the pot. Stir, cover, and set aside. Open and partially drain all five cans of beans; I leave a little liquid in to make my chili a little juicier. Add the beans, zucchini, and soup to the cooker. Stir well. Keep the cooker set on high for 4 to 5 hours, or adjust heat to low and simmer for 6 to 8 hours. Stir and taste occasionally, adjusting seasonings as needed. Add the salt just before serving to best preserve its nutrients.

Pomroy, Haylie (2013-04-09). The Fast Metabolism Diet: Eat More Food and Lose More Weight (Kindle Locations 3284-3297). Crown Publishing Group. Kindle Edition.