Our Recipes
Chef Barb Peters and our registered dietitian are committed to providing you with a maximum level of nutrition, presented in delicious and satisfying ways. The Heartland Spa Recipe Collection Cookbook is available for purchase (Please call 1-800-545-4853). We'd also like to offer you some recipes to try while you're waiting for your Recipe Collection to be delivered. Enjoy!
Turkey Chili
2 tablespoons olive oil
3/4 pound kidney beans
3/4 pound garbanzo beans
2 1/4 cups onion, diced
1/4 cup garlic
5/8 cup chili powder
3/8 cup cumin
11/2 quarts vegetable stock
11/2 cups red bell pepper, diced
11/2 cups green bell pepper, diced
1 can diced tomatoes
11/2 quarts tomato juice
3 pounds ground turkey
1. One hour ahead: Soak the beans in water.
Rinse the beans and boil in water until they
are tender, not to soft, but “al denté”.
2. Saut. the onions in a little olive oil until the
onions brown. Add the spices and ground
turkey and continue to saut. until it browns.
3. Drain the beans and place them in a heavy
pot with the onion-spice mix, tomatoes, and
stock. Bring them to a boil and reduce to a
simmer for 30 minutes.
4. Add the diced peppers five minutes before
serving. Add salt and pepper to taste.
Yield: 30 servings
Per Serving (excluding unknown items):
199 Calories; 5g Fat (22.3% calories from fat); 12g
Protein; 29g Carbohydrate; 8g Dietary Fiber; 18mg
Cholesterol; 558mg Sodium. Exchanges: 1 1/2
Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.
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