Heart Smart Turkey Chili

Insert the 4 mm slicing disc and arrange the peppers in the feed tube. Use medium pressure to slice; remove and reserve. Insert the metal blade and with the machine running, drop the garlic cloves down the small feed tube; process 5 seconds to chop. Scrape the work bowl and add the onions; pulse to chop,

10 times; remove and reserve. Use the metal blade and pulse to chop the drained canned tomatoes, 5 times; remove and reserve. Wipe the work bowl and blade dry with a paper towel. Add half the chilled beef cubes to the work bowl and pulse to chop

10 times; remove and reserve. Repeat with the remaining beef.

In an 8 or 9-quart Cuisinart® stockpot, heat 2 teaspoons of the oil over medium heat. When hot, add the garlic and onions; cook until translucent, 3-5 minutes. Stir in the chili powder (to taste), ground cumin, oregano, and paprika. Cook over low heat until the spices are aromatic, 5-10 minutes. While the onion mixture is cooking, heat half the remaining oil over medium high heat in a Cuisinart® 12 inch nonstick skillet; when hot, add half the ground beef. Allow to brown on one side, then turn and break up, brown- ing completely; add to the stockpot with the onion mixture, and repeat with the remaining oil and ground beef. After adding all the browned beef to the stockpot, stir in the reserved peppers, chopped tomatoes and reserved juices, wine vinegar, salt, and tomato paste. Bring the chili to a boil, then reduce the heat to low, cover loosely and simmer for 2-3 hours, until the meat is tender. If serving immediately, stir in the drained beans and stir to heat through.

Like many stews, chili is best made a day ahead. Transfer to a glass or stainless container; cover and refrigerate. Reheat over low – medium heat and stir in the beans. Chili may be frozen.

Nutritional analysis per 1 cup serving:

Calories 205 (27% from fat) • carbo. 21g • pro. 20g • fat 7g •

sat. fat 2g • chol. 43mg • sod. 316mg • fiber 7g

Yield: About 4 quarts

Preparation: 30 minutes; 2 hours cooking

2 bell peppers

6 cloves garlic, peeled

1-1/2 pounds Spanish onions, peeled, cut in 1-inch pieces

4pounds boneless, skinless turkey breast

(about a 7 pound turkey breast bone in, skin on), cut in 1 inch pieces, chilled

1/3 cup chili powder

1tablespoon ground cumin 1-1/2 teaspoons ground allspice

1-1/2 teaspoons ground cinnamon

1-1/2 teaspoons ground coriander

1-1/2 teaspoons oregano

1bay leaf

1can (28 ounce) crushed tomatoes

4cups unsalted, nonfat chicken stock/broth

2cups water

2tablespoons wine vinegar

1-2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

Insert the 6 mm slicing disc, arrange the peppers in the large feed tube, and use medium pressure to slice; remove and reserve. Insert the metal blade and with the machine running, drop the garlic through the feed tube; process 5 seconds to chop. Scrape the work bowl. Add the onions; pulse to chop, 10 times. Remove and reserve. Add one third of the turkey cubes to the work bowl; pulse to chop, 10 times; remove and reserve. Repeat with the remaining turkey cubes in two more batches.

In an 8 or 9 quart Cuisinart® stockpot, heat 2 teaspoons of the oil over medium heat, add the garlic and onion, and cook until translucent and softened, about 5 minutes. Add the chili powder, cumin, allspice, cinnamon, coriander, oregano and bay leaf; cook over low heat until fragrant, about 10 minutes. While the onion mixture is cooking, add half the remaining oil to a Cuisinart