I’ll leave you with one more recipe before you start cooking for your indoor-tailgate…Turkey Chili. Chili is not something that I know too much about, but you definitely could use soy meat to replace the turkey in this recipe if you’re a vegetarian. (Guaranteed your guests probably wouldn’t even notice.) This recipe is easy–cook as directed and then toss everything into a Crockpot! You’ll have forgotten all about it while you’re busy cooking all the other great recipes David Kirsch gave us to have a healthy Superbowl party, and all of a sudden it’ll be time to serve!
Double this recipe, making a big pot of the stuff at the beginning of the week. Whenever you are rushed and don’t have time to prepare a more elaborate lunch or dinner, serve up some leftovers. The chili always tastes better the second time around.
· Nonfat cooking spray
· 1 pound lean ground turkey
· 1 cup peeled and grated carrot
· 2⁄3 cup chopped onion
· 2⁄3 cup chopped celery
· 1 clove garlic, minced
· 2 teaspoons chili powder
· 1 teaspoon paprika
· 1 teaspoon ground cumin
· 1⁄8 teaspoon ground cayenne
· 1 141⁄2-ounce can chopped plum tomato in juice
· 1⁄2 cup low-fat, low-sodium chicken broth
· 1 bay leaf
1. Heat a 3-quart nonstick saucepan over high heat and coat with cooking spray.
2. Add the turkey, and season to taste with salt and pepper. Cook for 2 to 3 minutes, breaking up the turkey into pieces, until browned.
3. Remove to a bowl, and cover with foil to keep warm.
4. Reduce the heat to low, and add the carrot, onion, celery, and garlic. Cook for 3 to 5 minutes, until the vegetables begin to soften.
5. Add the chili powder, paprika, cumin, and cayenne. Cook, stirring, for 1 minute.
6. Increase the heat to medium, and add the tomato, stock, and bay leaf. Bring to a boil over high heat.
7. Reduce the heat to medium-low, and simmer for 15 minutes, covered.
8. Add the browned turkey, and simmer for 5 minutes more.
9. Remove and discard the bay leaf before serving.
Makes 4 servings. Per serving: 240 calories, 23 g protein, 15 g carbohydrate,
10 g fat, 3 g saturated fat, 4 g fiber, 8 g sugar