Turkey Chili (by Jessica Seinfeld, Deceptively Delicious ) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Excellent chili! If you 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. Ingredients:
1 tbsp olive oil |
1/2 cup red onion, chopped |
1 pound turkey, ground |
2 cloves garlic, minced |
1 tbsp chili powder, or to tast |
1 tsp salt |
1/2 tsp sweet paprika |
1/8 tsp pepper |
15 ounce chopped tomatoes |
26 ounce chicken broth, (low sodium, reduced fat) |
1 large red pepper, pureed (about 1/2 cup puree) |
1 cup carrot, pureed (about 1/2 cup puree) |
1/4 cup cornmeal |
2 tbsp flaxseed meal |
15 ounce kidney beans, drained and rinsed |
Directions:
1. 1. Coat the bottom of a large pot with cooking spray and set it over medium heat. When the pot it hot, add the oil. Add the onion and cook until it begins to soften, about 2 minutes.
2. 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 to 6 minutes.
3. 3. Stir in tomatoes. Add the broth, red pepper puree, carrot puree, cornmeal and flaxseed meal, and stir well. Bring to a boil, reduce the heat, and simmer, covered, 15 to 20 minutes, or until the flavors have blended. Stir in the beans and cook a little longer, just to heat them through.
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