Post-OP Chili

Jbyrley
on 2/27/08 8:44 am, edited 2/27/08 8:46 am

Does anyone have a recipe for (RNY) post-op blended chili??? Thanks!!!!

* GT Jason *
on 2/27/08 9:33 am - Eastern Shore, MD

Here's one that I have been using since my surgery.

INGREDIENTS:

2 LBS OF CHOPPED TURKEY
1 40 oz CAN OF DARK RED KIDNEY BEANS
3 PACKETS OF CHILI SEASONING
1 15 oz BOTTLE OF MEDIUM CHUNKY SALSA
1 15 oz CRUSHED TOMATO
2 CUPS OF WATER

Brown turkey meat and drain the fat once brown
Add in all the rest of ingredients
I use a crock pot and cook all day

Sprinkle some FF shredded cheese on top, if desired.

Whether you think you can or you think you can’t, you’re right. – Henry Ford

Jbyrley
on 2/27/08 9:57 am

Sounds Great!! Thanks!!!

lyricaldreamer
on 2/27/08 12:44 pm - ASHVILLE, OH

RNY on 11/27/07

I'm lazy.. LOL.. I just got lots of Hormel Turkey Chili from Walmart. Dale

panhead58fl
on 2/27/08 3:26 pm - Barboursville, WV

RNY on 12/14/06

1 - pound of ground turkey 1 - medium onion 1/2 - bell pepper brown together, add salt and pepper to taste. I don't have to drain because the turkey I use has very little fat. If you want it to taste more like beef, through in a couple of beef bullion cubes. add one 15 oz can of tomatoe sauce one 15 oz can of diced tomatoes. one can of beans of your choice (I like to use red kidney and pinto, if you like more beans just add more) I usually run the diced ones through the food processor because my wife doesn't like big pieces of tomatoe. 1 - can of water (if you want thicher chili use tomatoe juice or more tomatoe sauce) 1 - teaspoon of garlic powder ( if you use fresh garlic put in one clove when browning the turkey) 1 - teaspoon cumin 1 1/2 Tablespoon of chili powder simmer for 15 minutes all of this is up to change, adjust for your own taste. this is what I make so other people can eat it, "the wife". If it was just for me I would make it much hotter. pan head

Charlie B.
on 2/28/08 12:09 am - Noblesville, IN

I love this recipe. I use way more hot sauce than it calls for and twice the chili powder...

Turkey Chili

Recipe courtesy LPGA World Hall of Famer Nancy Lopez; adapted by Canyon Ranch Chef Scott Uehlein

1 tablespoon olive oil 1 cup chopped sweet onions 1 tablespoon minced garlic 1/4 cup chopped yellow bell peppers 1 pound ground turkey 1 (28-ounce) can crushed organic tomatoes, undrained 1 (16-ounce) can red kidney beans, drained and rinsed 1 tablespoon chili powder 1 tablespoon sugar 2 cups low-sodium chicken stock 1/2 teaspoon garlic powder 1 teaspoon hot sauce (recommended: Tabasco) 11/2 teaspoons sea salt 1 teaspoon dried basil 1/2 teaspoon dried oregano

In a large skillet, saute onions, garlic and bell peppers in olive oil over medium heat until onions are translucent. Add ground turkey and coo****il browned.

Add remaining ingredients and stir well to combine. Reduce heat to low and simmer for 1 hour, stirring occasionally.