Total Choice Chili Mac

If you’ve ever read the back of a ketchup bottle, you’ve probably learned a thing or two about a nutrient called lycopene. Lycopene is responsible for the tomato’s red color, but that’s not all it does! In conjunction with other phytochemicals found in tomatoes, lycopene may lower risk of stroke incidence. A 2012 study published in the American Academy of Neurology found that people with the highest amounts of lycopene in their blood were 55% less likely to have a stroke than people with the lowest amounts of lycopene in their blood. Lycopene becomes more available to the body when it is cooked. Get the complete Total Choice Plan here


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1 tbsp canola oil
1/2 cup finely diced sweet onion
1 tbsp minced fresh garlic
1/2 cup finely diced red pepper
1/2 cup finely diced green pepper,
1 lb 99% lean ground turkey breast
1/4 tsp ground thyme
1/2 tsp salt
1/2 tsp black pepper
8 oz ketchup
1 tbsp Dijon mustard
1 tsp sugar-free rice vinegar
1 tsp agave nectar
6 oz 100% whole grain dry pasta, cooked and drained
2 cups crushed tomatoes
1/2 tsp ground cumin
1 tsp hot pepper sauce
cheeseless sauce for top to garnish (optional)

1. Place canola oil in large nonstick sauté pan on medium heat and spread to coat pan bottom.

2. Add onions and sauté until light golden add garlic, sauté one minute then add red and green peppers and sauté until peppers are tender.

3. Add ground turkey, breaking into small pieces and season with thyme, salt and black pepper. Stir turkey frequently with rubber spatula or wooden spoon on medium heat and continue to break into small pieces.

4. When turkey becomes firm and cooked, add ketchup, Dijon mustard, vinegar and Agave nectar. Add cooked pasta, tomatoes, cumin and hot sauce. Stir until well mixed and cook for three to 5 minutes until heated through and serve.


Serving size: 1 cup