Thursday, November 1, 2012

Mexican Winter Turkey Chili

This recipe could be vegan, replace the meat with TVP, more vegetables or tofu. And, substitute the stock with vegetable stock. This recipe could also be made with beef and beef stock; I never tried it with pork.

Serves 4-5

Freezes well for up to a month

  • 21/2 Tablespoons Oil
  •  ½ cup diced green bell pepper
  •  2/3 cup diced white onion
  •  ½ cup diced white mushrooms
  •  2 minced garlic cloves
  •  ¾ of 1 Jalapeno pepper minced (seeds removed)
  •  1 teaspoon minced parsley
  •  1 Tablespoon minced cilantro
  •  ½ teaspoon paprika
  •  ½ teaspoon cumin
  • ½ teaspoon chili powder
  •  ½ teaspoon onion powder
  •  ½ teaspoon garlic powder
  •  Salt and pepper to taste (I use little of each)
  •  ¾ lb lean ground turkey
  •  ¼ cup frozen corn
  •  2/3 cup diced tomatoes
  •  1 15oz canned white beans drained
  •  1 cup vegetable juice
  •  1½ cups chicken stock
  •  1½ cups water
  • 1/3 cup jasmine rice
  • Light sour cream to garnish

Heat oil in large, heavy pot over medium- high heat, saut√© bell pepper, onion, mushroom, garlic and jalapeno; stir often until fragrant and tender. Stir in seasonings until vegetables, are coated. Roll and press ground turkey with your hands to create a large ball then take smaller bite size pieces from the ball, add to the pot and toss gently; at this point don’t cook the turkey thoroughly; you just want to get the flavors blended. Remove ingredients from the pot and set aside. In the empty pot, add corn and tomatoes, cook for a moment while stirring. Add beans, stock, juice and water, continue to cook and stir for a minute. Then, raise the heat and bring to a boil for another minute while stirring. Add rice, and seasoned turkey with vegetables back to the pot, cover and reduce heat to low for 20-25 minutes, stirring occasionally. Check rice for doneness. Serve with a garnish of light sour cream.

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