Hearty Turkey Chili – Cincinnati Style
Try our
If you prefer beef chili, you can use beef chuck rather than turkey.
Makes 4 servings (served alone); 6 when served Cincinnati style
1bell pepper, cored and seeded, cut in eighths
2cloves garlic, peeled
1/2 pound (227 g) onions, peeled, cut into
1tablespoon (15 ml) good quality olive oil
2tablespoons (25 ml) chili powder
1teaspoon (5 ml) ground cumin 1/2 teaspoon (2 ml) ground coriander
1/2 teaspoon (2 ml) oregano
1/2 teaspoon (2 ml) ground allspice
1/2 teaspoon (2 ml) ground cinnamon
1 small bay leaf
1/4 cup (50 ml) tomato paste,
2teaspoons (10 ml) wine vinegar 1/2 teaspoon (2 ml) kosher salt
Insert the 4 mm slicing disc; use medium pressure to slice the peppers, then remove and reserve. Insert the metal blade. With the machine running, drop the garlic through the small feed tube and process to chop, 10 seconds. Scrape the work bowl. Add the onions; pulse to chop, 10 to 12 times. Remove and reserve.
Add half the turkey cubes to the work bowl; pulse to chop, 10 to 12 times. Remove and reserve; repeat with the remaining turkey cubes.
In a large saucepot, heat half the oil over medium heat until shimmering. Sauté the garlic and onions until tender and lightly browned, about 5 minutes. Stir in the chili powder, cumin, coriander, oregano, allspice, cinnamon and bay leaf, cook until fragrant, about 5 minutes. While the onion mixture is cooking, in a
Serve plain, or Cincinnati style.
Preparation: 30 minutes, plus
Nutritional analysis per serving:
Calories 302 (16% from fat) • carb. 20g • pro. 43g • fat 5g
sat. fat 1g • chol. 106mg • sod. 701mg • fiber 5g
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