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Monday 30 January 2012

Recipe of the Day - Turkey Chili

yield: chili for 6

Turkey chili is so versatile... warming, flavourful and healthy all in one.  I love sharp cheddar and sour cream on top but again these are great as options on the side.  For a vegetarian/vegan option double up the beans and omit the turkey!


4 Tbsp olive oil, divided
2 medium onions, chopped to 1/2" dice
2 large carrots, chopped to 1/2" dice
2 cloves garlic, crushed or minced
1 14 oz can whole tomatoes, crushed or chopped
1 small can tomato paste
1 8 oz can beans, drained (choose from black, pinto, kidney etc. or for veggie option use chick peas as the second choice)
1 cup wine or beer or stock
2 tsp salt
1-2 tsp black pepper
1 heaping Tbsp ground cumin
1 heaping Tbsp chili powder (not chili flakes :)
6 dashes Tabasco or Franks Hot, or to taste
2 stalks celery, diced
1 red or yellow pepper, chopped to 1/2" dice (or half of each)
1 lb ground turkey
1/4 cup lemon or lime juice, preferably fresh squeezed

1.  Saute onions and carrots in 2 Tbsp olive oil for 10 minutes over medium heat or until the onions are translucent.

2.  Add everything but the lemon juice and the turkey meat and simmer for 20 minutes more or until carrots are tender.

3.  In a separate pan, heat remaining 2 Tbsp olive oil and cook turkey until no longer pink.  Add to chili along with lemon juice and stir to combine. Note: Don't worry too much about cooking for a long time as the heat from the chili will finish it off.  Taste and adjust seasoning.

4.  Serve nice and hot.  Allow guests to garnish their own bowls with sides of sharp cheddar cheese, sour cream and sliced green onions... Enjoy!  Note: This chili can be made and kept in the fridge for up to 3 days before serving.  It also freezes great!

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