Thursday, February 25, 2010

Turkey and Vegetable Chili

First, allow me to give credit where credit is due:  This recipe is originally by Curtis Stone for The Biggest Loser but I made a few changes based on what I had in my kitchen.  I also didn't follow the method quite right and added the spinach and tomatoes earlier in the process.  I think, though, that it worked quite well for me that way so the recipe below reflects my changes. (You can view the original recipe here or by clicking on the recipe title below.)  We enjoyed our chili as a topping on small baked potatoes (as a meal) but it was also delicious on it's own the next day.  (Please forgive me - I forgot to take a picture of this yummy concoction before we dug in.)

Turkey and Vegetable Chili

INGREDIENTS
  • 1-1/2 tablespoons olive oil
  • 1 large onion, medium diced
  • 1 garlic clove, minced
  • 1 small red chili, seeded and small diced (I had a jalepeno and left the seeds in)
  • 1/2 teaspoon ground cumin
  • 1 large carrot, peeled and small diced (I didn't have this on hand so just skipped it)
  • 1 large celery stalk, medium diced (Also didn't have)
  • 1 small yellow bell pepper, seeded and medium dice I used a combo of red and green peppers because that's what I had (and they were frozen/diced)
  • 12 ounces 1% lean ground turkey
  • 4 medium size ripe tomatoes, medium diced I didn't have tomatoes so i used a can of diced with mild green chilis and a can of original stewed (which i cut up a bit in the pan with my spatula)
  • 8 oz cooked white or black beans  (I used half a can because hubby doesn't like beans; I would have enjoyed more though)
  • 4 cups baby spinach (I had frozen chopped spinach on hand)
  • Freshly ground black pepper
  • 1/4 cup plain fat free Greek style yogurt
  • Micro cilantro to garnish, (can substitute with chopped chives or chopped cilantro)
METHOD
  • Place a large saute pan over medium high heat, then drizzle with the oil.
  • Add the onion, garlic, and red chili and sautĂ© for 2 minutes, or until tender.
  • Sprinkle the cumin, and a dash of cilantro, over the onion mix and stir well, then add the carrot, celery, spinach and bell pepper and cook for 5 minutes, stirring occasionally, or until the vegetables begin to get tender.
  • Add the tomatoes and the beans and cook for a further 8 minutes, stirring occasionally, or until the tomatoes have broken down and most of the liquid has evaporated.
  • In a separate saute pan, brown the turkey in the remaining oil over medium high heat (drain), then transfer to the vegetable mix.
  • Season the chili to taste with freshly ground black pepper
  • Spoon the chili into serving dishes or use to top a baked potato
  • Spoon a tablespoon of the yogurt onto each garnish and serve.