Tuesday, August 27, 2013

Tasty Tuesday- Fast Metabolism Diet Chili

I mentioned last week that my Tasty Tuesday recipes are going to from The Fast Metabolism Diet for the next little while.  Today I am showing how to make the yummy Phase 1 Buffalo or Turkey Chili in the book.

The recipe says you can use the Pacific or Imagine brand tomato soup for the base of the chili, but when I bought the Pacific brand it was milk based.  The book also specifically says to not use milk based soup since dairy is not allowed, so I went back to the store and bought the Imagine soup which is not milk based.

Turkey or Buffalo Chili

Serves 6 (a single portion is 1.5 cups)
Prep time: 25 minutes. Cook time: 5 to 8 hours, depending on slow-cooker setting


(I used organic beef instead of turkey or buffalo, and I took out the white beans since I couldn't find them at the store.)
  • 1 to 1½ pounds organic lean ground beef
  • ½ cup diced red onion, or more if desired
  • 2 Tbls. fresh parsley
  • 1 heaping Tbls. chili powder
  • 1 Tbls. minced garlic
  • 15-ounce can kidney beans (no sugar added)
  • 15-ounce can black beans
  • 15-ounce can pinto beans
  • 15-ounce can lentils
  • 4 cups chopped zucchini
  • 4 cups (32 ounces) organic tomato soup (Imagine brand)
  • 1 heaping tsp. sea salt

Brown the turkey or buffalo meat in a skillet and drain.
Turn a slow cooker to high setting. Add the meat, onion, parsley, chili powder, and garlic to the pot. Stir, cover and set aside.
Open and drain all 5 cans of beans. 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.

*Note for the Fast Metabolism Diet: This meal is appropriate for Phase One. Because this chili contains such a large amount of starchy legumes, it counts as a Grain as well as Protein and Veggie servings. No need to add an additional grain to the meal, even if the meal map specifies a grain.

Here is what my chili looked like in the crock pot.  I am not a huge fan of onions or zucchini, so I made sure to cut them up really tiny in my chili.

When I was done cooking everything, I let it cool and placed 2 cups of chili into quart sized bags.  The normal serving size is 1 1/2 cups, but I have more than 20 lbs to lose, so I added a little bit more like the book says.  Don't forget to label your bags too!  It's also a good idea to write "Phase 1' on the bag, so you know what phase to eat it in if you are making other soups too.  This chili is also okay to eat in Phase 3 as long as you add a healthy fat, like avocado.  

I was able to make 5 bags of chili, and I laid them all flat in my freezer.  When it is time to eat the chili, you can put it in the fridge the night before to defrost, or you can defrost it in the microwave for a few minutes.  I am only on day 2 of the FMD diet, but so far I have really enjoyed the chili.  It didn't even taste like diet food.  Also, don't forget to eat a fruit with it if you're in Phase 1.


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  2. I'm just starting the diet plan this Monday. My mom and co-worker are also joining me on this plan. I've sent them both your blog. Yours is the best and most informative I've been able to find. Thank you so much for all your help, and recipes!

  3. I'm making this chili and realized the Pacific Tomato & Red Pepper Soup I'd purchased was milk based! So in searching about that I found another blogger that subbed a 28-oz can of crushed tomatoes and I used that. We'll see how it turns out. I may need to add a bit of water unless the zucchini provides enough moisture. I think that will also satisfy the fruit requirement:)
    Happy to see I wasn't the only one that discovered the milk in the soup. Hope you did well on the diet and that it worked for you! I'm beginning week three and lost some weight in week one, but not much since. Hoping to stick to it and maybe add a little more exercise;)


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