Saturday, February 12, 2011

Deceptively Delicious Turkey Chili


1 tbsp olive oil
1/2 cup chopped red onion
1 lb lean ground turkey
2 cloves garlic
1 tbsp chili powder, or to taste
1 tsp salt
1/4 teaspoon sweet paprika
1/8 tsp pepper
1 (15 oz) can chopped tomatoes
1 (26 oz) carton reduced fat, low sodium chicken broth
1/2 cup red pepper puree
1/2 cup carrot puree
1/4 cup cornmeal
2 tbsp flax-seed meal
1 (15 oz) can kidney beans, drained and rinsed

1. Coat the bottom of a large pot with cooking spray and set it over medium heat. When the pot is hot, add the oil. Add the onion and cook until it begins to soften, about 2 minutes.
2. Meanwhile, sprinkle the turkey with the garlic, chili powder, salt, paprika, and pepper. Add the turkey to the pot and cook, stirring occasionally, until the turkey is no longer pink, 5 - 6 minutes.
3. Stir in the tomatoes. Add the broth, red pepper puree, carrot puree, cornmeal, and flax-seed meal, and stir well. Bring to a boil, reduce heat, and simmer, covered 15 - 20 minutes, or until the flavors have blended. Stir in the beans and cook a little longer, just to heat them through.

Note: If your children freak out when they see beans, puree them before adding them to the chili. You can also finely chop raw carrot and pepper in the food processor to save time.

Number of Servings: 8

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