Gastric Bypass Chili

Name: Gastric Bypass Chili
Yield: 10-12 servings
Cuisine: American
Ingredients: 1/2-1 tablespoon oil; 16 oz. ground turkey or chicken, skin removed; 1 envelope chili seasoning, low salt; 1 teaspoon Mrs. Dash Seasoning or 1/2 teaspoon Adobe seasoning; to taste creole seasoning -; 1 clove garlic,smashed and minced; 1/4-1/2 cup bread crumbs; 1/4-1/2 cup water; 2 packets truvia, for reducing acidity; 2 cans - 15 ounces each - black beans - drained and rinsed well; 2 cans - 15 ounces each - pinto bean - drained and rinsed well; 2 cans - 28 ounces each chunky tomatoes; 1 can tomato paste; 1/2 cup water

LDS Sister Nicole Hall 13619 @cook_20842435

I needed a high-protein food after surgery

LDS Sister Nicole Hall 13619 @cook_20842435

I needed a high-protein food after surgery

Saved

Ingredients

10-12 servings

1/2-1 tablespoonoil
16 oz.ground turkey or chicken, skin removed
1 envelopechili seasoning, low salt
1 teaspoonMrs. Dash Seasoning or 1/2 teaspoon Adobe seasoning
to tastecreole seasoning -
1 clovegarlic,smashed and minced
1/4-1/2 cupbread crumbs
1/4-1/2 cupwater
to crockpot
2 packetstruvia, for reducing acidity
2 cans- 15 ounces each - black beans - drained and rinsed well
2 cans- 15 ounces each - pinto bean - drained and rinsed well
2 cans- 28 ounces each chunky tomatoes
1 cantomato paste
1/2 cupwater

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Steps

1

In dutch oven or 12-inch pan, heat oil over medium heat until rippling. Add ground meat and cook til it begins to brown
2

Add seasonings and water. Continue to brown while breaking up meat to small pieces. Add in bread crumbs.
3

To crockpot, add ingredients listed in to crockpot. after meat is cooked, transfer to crockpot and put on low heat for 8-18 hours. Or high for 2-4 hours
4

If you're not using a crockpot, simmer in large pot for 20-60 minutes on low with cover, stirring every 10 minutes.