Turkey Chili
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A good chili is a wonderful thing. It’s easy to make, and even easier to eat. When I was having major spice cravings during chemo, a good bowl of chili was a boon.
This low-fat version is made with ground turkey, a healthy, tasty substitute for red meats like pork or beef. It gets some heat from the whole ancho chili, but have no fear, as long as the pod isn’t broken, all you’ll get is great taste without too much heat. If you have leftovers, bag and freeze them in 2 cup portions to break out for a lunch or dinner on days when you may be tired and not feel up to cooking much. Serves: 6 Prep: 30 min Ingredients 2 tablespoons canola or grape seed oil 1-pound ground turkey 1 medium onion, chopped 1 red pepper, seeded and diced 1 poblano pepper, seeded and diced 2 cloves garlic 1 bay leaf 2 teaspoons cumin ½ teaspoon chili powder, or to taste ½ teaspoon cinnamon (or to taste) ½ teaspoon dried oregano 2 tablespoons tomato paste 1 dried ancho chili 1 (15-ounce) can crushed tomatoes 1 cup broth or water 1 (15-ounce) can kidney beans, drained and rinsed Avocado, for garnish (optional) Greek yogurt, for garnish (optional) |
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Method
1. Heat oil over medium-high heat. Add the ground turkey cooking and stirring until the meat is no longer pink and has given up any excess water.
2. Add onions, red pepper, and poblano pepper. Cook, stirring occasionally, until the onions are a light brown and tender about 8 minutes.
3. Add garlic, bay leaf, cumin, chili powder, cinnamon, dried oregano, salt and pepper. Cook, stirring, for 1 minute. Add the tomato paste and ancho chili, cook for 3 minutes. Do not let the tomato paste burn.
4. Add the canned tomatoes and cook for 5 minutes. Add broth or water, bring to a boil, then simmer for at least 20 minutes.
5. Stir in the beans, cook for 10 minutes.
6. Discard bay leaf and ancho chili. Serve topped with avocado and a dollop of yogurt.
RECIPEANN'S TIPS & TRICKS
1. Heat oil over medium-high heat. Add the ground turkey cooking and stirring until the meat is no longer pink and has given up any excess water.
2. Add onions, red pepper, and poblano pepper. Cook, stirring occasionally, until the onions are a light brown and tender about 8 minutes.
3. Add garlic, bay leaf, cumin, chili powder, cinnamon, dried oregano, salt and pepper. Cook, stirring, for 1 minute. Add the tomato paste and ancho chili, cook for 3 minutes. Do not let the tomato paste burn.
4. Add the canned tomatoes and cook for 5 minutes. Add broth or water, bring to a boil, then simmer for at least 20 minutes.
5. Stir in the beans, cook for 10 minutes.
6. Discard bay leaf and ancho chili. Serve topped with avocado and a dollop of yogurt.
RECIPEANN'S TIPS & TRICKS