Pasted

TITLE: Low-Calorie High-Protein Turkey Chili (Stovetop Version)
 DESCRIPTION:
A thick, hearty, filling turkey chili made without an Instant Pot. Same flavor, high volume, and low calories. Perfect for meal prep or healthy eating.
 INGREDIENTS:
- 1 lb 97% lean ground turkey
- 1 whole onion, diced
- 2–3 medium zucchinis, cubed
- 7–8 cups shredded cabbage OR coleslaw mix
- 2 bags frozen cauliflower rice (12–16 oz each)
- 1 can diced tomatoes (14.5 oz, no salt added)
- 1 small can tomato sauce (8 oz)
- 1–1.5 cups water or broth (adjust for thickness)
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1/2 tsp coriander (optional)
- 1/8–1/4 tsp cayenne or chipotle powder (to taste)
- Salt + black pepper to taste
 INSTRUCTIONS:
1. Heat a large pot over medium-high heat.
2. Add onions and sauté 3–4 minutes until softened.
3. Add ground turkey, season lightly with salt/pepper, and cook until no longer pink. Break up meat as it cooks.
4. Add all spices and stir for 1 minute to bloom flavors.
5. Add zucchinis and shredded cabbage. Stir well.
6. Add diced tomatoes, tomato sauce, and frozen cauliflower rice.
7. Add 1–1.5 cups water or broth.
8. Stir everything together and bring to a simmer.
9. Reduce heat to medium-low.
10. Cover the pot and simmer for 20–25 minutes, stirring every 5 minutes.
11. Remove lid and simmer uncovered for an additional 10 minutes until thick.
12. Taste and adjust seasoning (salt, cumin, chili powder, heat level).
 SERVING SIZE:
Makes 10–12 cups total. A large 1.75–2 cup serving ~380–430 calories.
 NOTES:
- Add more cabbage to thicken naturally.
- Add cayenne or chipotle for heat (no vinegar).
- Keeps fridge 4–5 days; freezes perfectly.