Thursday, July 23, 2009

#30: Spicy Adventures with Turkey Chili

30 - Come up with 12 healthy “go to” dinner recipes (2/12)

This recipe took a significant amount of experimentation - specifically with the spices. The first time making it we had to chase each bite with a mouthful of bread and a douse of milk to put out the inferno. I'll list the original measurements for the spices, and those of you brave enough can try it the way the recipe intended...everyone else, follow me, here we go...let's make chili!

2 tsp butter
1 lb lean ground turkey
salt and freshly ground pepper to taste
1 and 1/4 cup coarsely chopped red bell pepper
3/4 cup coarsely chopped white onion
2/3 cup coarsely chopped celery
1 clove garlic, minced
1 tsp chili powder (original: 2 tsp)
1 tsp paprika (I do just a pinch less than 1 tsp)
1 tsp ground cumin (again, just a pinch less than 1 tsp)
1 pinch of ground hot cayenne pepper (original: 1/8 tsp)
14 1/2 oz plum tomatoes, chopped (canned with juice is best)
1/2 cup chicken stock

-Heat 1 tsp butter in a saucepan over high heat
-Add the turkey and season with salt & pepper
-Break up turkey and cook until browned thoroughly
-Remove turkey and keep in a covered bowl

-Reduce heat to med-low and heat 1 tsp butter
-Add red pepper, onion, celery and garlic, cooking for approx 5 mins or until vegetables begin to soften
-Add chili powder, paprika, cumin and cayenne pepper and cook, stirring for 1 min
-Increase heat to med-high and add tomatoes and chicken stock, stirring
-Bring to a boil over high heat
-Reduce heat to medium-low and simmer uncovered for 15 mins
-Add the browned turkey, stir and simmer for 5 more minutes

-Serve with toasted english muffins (or at least that's what we like to do!)

*I would also like to point out that the recipe says "serves 4".....this is definitely only enough for 2 people!

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