Blog

Jan
10
Turkey Chili

Ingredients:


- 3 Tbsp EVOO


- 2 tsps chili powder


- 1 tsp dried oregano


- 1 tsp kosher salt


- 5 cloves garlic, chopped


- 1 medium yellow onion, chopped


- 1 Tbsp tomato paste


-1 chipotle chile en adobo, coarsely chopped, with 1 Tbsp sauce


- 1 lb. ground turkey or 12 oz soy crumbles


- One 12-ounce Mexican lager-style beer


- One 15 1/2-ounce can kidney beans, rinsed and drained


- One 14 1/2-ounce can whole peeled tomatoes, with their juice Directions:


Optional Garnishes:


-Sliced scallions, cilantro sprigs, avocado, sour cream, grated Monterey Jack cheese and/or tortilla chips



temp-post-image

Directions:


1. Heat the olive oil in a large, heavy skillet over medium-high heat. 2. Add the onion, garlic, salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes.

3. Stir in the tomato paste and the chipotle chile and sauce; cook 1 minute more.

4. Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes.

5. Add the beer and simmer until reduced by about half, about 8 minutes.

6. Add the tomatoes--crushing them through your fingers into the skillet--along with their juices and the beans; bring to a boil.

7. Cook, uncovered, stirring occasionally, until thick, about 10 minutes.

8. Ladle the chili into bowls and serve with the garnishes of your choice.


Nutrition (without optional garnishes): Protein 27.9 Carbs 9.3 Fat 6.25