Low fat turkey chilli

[velvett]

Turkey chilli method

This is what works for me, you can use the seasonings you like too it's all about what you like eat and how you like it to taste.

1. 1.5-2.5lbs of ground turkey (it’s up to you if you like it very meaty or not)
2. 1 med to large sweet/Vidalia onion diced
3. 1 large can of GOYA red kidney beans (or 2 small)
4. 1 large can of GOYA black beans (or 2 small)
5. 12-15oz of corn (canned, frozen, whatever)
6. 1 large can diced tomatoes (I like the seasoned one from Progresso)
7. Half dozen garlic cloves – (minced, chopped, crushed your choice)
8. Oregano – fresh & chopped, 1 hand full or get the jarred POLANER and used two heaping tablespoons
9. Basil – fresh & torn, 1 hand full or get the jarred POLANER and used two heaping tablespoons
10. Green onions – one large handful rough chopped
11. Chives – small bunch /handful rough chopped
12. 1-2 small hot green peppers 2.5-3” long - it is up to you how hot you like it – I use one and remove the seeds before I chop it (cut lengthwise then across into very small pieces)
13. Salt, white pepper & red pepper to taste


Start with a large soup/pasta pot (I like the non stick kind); lightly coat the pot with olive oil and then add the onions. When they start to soften and the garlic, stir and then add the ground turkey while stirring breaking up the meat. Season with the oregano, basil, pepper, chives and green onion when the meat is halfway cooked.

When the meat is cooked and nicely broken up (not dry and cooked to death) add the beans, tomatoes and corn and stir until well mixed. Chop up your hot pepper(s), add to the pot and stir again then season with some salt, red pepper and white pepper to taste. Stir well and let it cook for 2-3 hours. Stir often and taste it to see if you need any more seasoning (I play aorund with them all so I'm not really sure of exact amounts) – if it’s too herby or hot add a pinch or two of sugar.

Before I make the chili I make a big pot of jasmine rice to put the chili on after it's cooked. You can add whatever toppings you like - I just happen to like it plain.

 

[eat big]

yeah my mom just made some chili that was incredible..it was beef though an no corn was used. i love chili

 

[ChefWide]

I am in. I need to boost up the chili repetoire big time...

velv, did you see this? Not a low fat option, but it never fails.


Hot and Smoove Chorizo Chili (with Hominy)

2 1/4 cups low-salt chicken broth
3 ounces ancho chilies (about 6 pieces ) stemmed, seeded, torn into pieces
1 teaspoon cayenne pepper

2 lbs spicy chorizo, casings removed


2 cups large dice red onions
2 cups large dice vidallia onions
2 arbol chilis, seads and core removed, diced
12 large garlic cloves, chopped
1 tsp dried leaf oregano
1 tsp dried thyme
1 tbs dried sage
1 tablespoon ground cumin
3 1/2 pounds lamb shoulder chops, cubed
2 15-ounce cans golden hominy
1 15-oz can white hominy
1 can of diced tomatos, drained
6 oz pecan pieces, toasted, NOT BURNED!!

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Combine first 3 ingredients in heavy medium saucepan. Cover and simmer over medium heat until chilies soften, about 12 minutes. Puree chili mixture in batches in blender.

Stir chorizo in heavy large pot over medium-high heat until drippings come to simmer, breaking up meat with spoon. Transfer to fine strainer set over bowl. Let chorizo drain 10 minutes.

Return 1/4 cup chorizo drippings to same pot and heat over medium-high heat (discard remaining drippings, fatty salty no needy). Add onions, garlic, diced arbols, oregano, thyme, sage and cumin. Sauté until onions begin to soften, about 5-10 minutes, you really want these buggers to be softy softy and translucent. Season lamb with salt and pepper; add to pot. Sauté until lamb is no longer pink outside, about 10 minutes. Add chili puree and drained chorizo. Bring chili to boil, stirring occasionally. Reduce heat to medium-low, cover and simmer 1 hour. Add the homina homina hominy. Simmer uncovered until lamb is tender and liquid thickens, stirring occasionally, about 15 minutes. Add tomato dice and half the pecans. Season with salt and pepper. (Can be made 3 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving. Its actually better that way, I like to do this minimally one day ahead. The flavors have time to get sexy that way, don't rush it.) Serve with Mihuacan Flat bread or big fat fresh tortillas. Sprinkle with pecans, big dollop of mexican sour cream.

Beers. Ice cold beers. You will want some.

cheers.

Got questions? Ask the chef.