Weekend in Seattle, Washington

Wednesday, 30 November 2011

Winter Food - Healthy Turkey Chili


I am watching "Nate Berkus" on tv while spaghetti sauce is simmering on my stove tonight and it smells so homey in here. I have the Christmas tree decorated next to me and turning. It rotates very slowly and makes for the easiest decorating as you can just stand there with your garland or string of lights and wait for the tree to come to you. Love it!! I purchased that at Sears Brentwood and I get so many nice comments about it. I am sure I only paid about $20.00 for it!

This recipe looks like it's going to be a keeper. My husband loves Chick Peas and we are trying to eat healthy so this dinner choice is great for us! I know several friends (you know who you are) lol that might be interested too!



Chunky Turkey and Chickpea Chili

Learn how to make a delicious chunky turkey and chickpea chili with Gail Simmons.


Servings: 4

Ingredients
2 tablespoons extra-virgin olive oil
2 medium onions, cut into 1/2-inch dice
1 red bell pepper, cut into 1/2-inch dice
1 yellow bell pepper, cut into 1/2-inch dice
1 poblano pepper, cut into 1/4-inch dice
3 garlic cloves, minced
1 serrano pepper, seeded and minced
1 1/2 pounds lean ground turkey
2 1/2 tablespoons chili powder blend
1 1/2 teaspoons smoked paprika
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
One 28-ounce can whole peeled tomatoes, with their juices
One 15-ounce can chickpeas, drained
Chopped cilantro, chopped scallion, diced avocado and sour cream, for serving
tortilla chips


Directions:

In a large soup pot, heat the olive oil. Add the onions, bell peppers and poblano pepper and cook over moderately high heat, stirring occasionally, until softened, about 10 minutes. Add the garlic and serrano pepper and cook until softened, about 2 minutes.

Add the turkey to the pot and cook, breaking up any lumps with a spoon, until the meat is white throughout, about 4 minutes. Stir in the chili powder, paprika, cumin, salt and pepper and cook until fragrant, about 2 minutes. Add the tomatoes and chickpeas and bring to a simmer, breaking up the tomatoes with the spoon.

Simmer the chili over moderate heat until thickened, about 20 minutes. Remove from the heat and let stand for 5 minutes. Season with salt and pepper. Ladle the chili into bowls, garnish with the cilantro, scallions, some tortilla chips, avocado and sour cream and serve. Most of all enjoy with those you love!

Recipe courtesy of Gail Simmons, Foodandwine.com.

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