Lo Fat 2-Alarm Turkey Chili
Chili before it simmers for three hours. When finished, the texture is smooth instead of chunky.
I’m on a diet and the only way I can stay on it is to not eat boring foods. I like foods with at least a little twang, and so here’s a Lo-Fat Turkey Chili I whipped up using leftovers. Chili is a personal thing — so modify it to your liking. I made this only 2-Alarm, as I’m the only man in a household of wimpy women. It takes about 30 minutes preparation, and 3 hours to simmer. Makes about 6 2-laddle bowls.
Ingredients:
-
2 Pounds of ground white Turkey
-
1 cup of chopped left-over Turkey (white and dark)
-
2 medium onions chopped — I like sweet
-
2 Stalks chopped Celery
-
1 chopped Green Pepper
-
4 small cans of diced tomatoes
-
1 small can tomato paste
-
2 oz Olive Oil
-
4 Tbl Chili Powder
-
4 Tbl Garlic Powder (I love garlic)
-
4 Tbl Chipolte flakes
-
2 Tbl Jalapeño flakes
-
2 Tbl crushed red pepper seeds
-
2 Tbl Hungarian Paprika
-
2 Tbl Taco Seasoning
-
Heat oil and caramelize chopped onions, celery, and peppers
-
Brown ground turkey and drain turkey/vegetable mixture
-
Stir in the rest of the ingredients
-
Bring to medium boiling of juices with constant stirring
-
Cover and simmer for 3 hours — stirring (with a chopping motion to break up the ground turkey which clumps more than ground beef) every 15 minutes — to let the flavors meld and the meat to break down.
Since I’m on a diet — there’s no cheese and crackers for me — but that’s ok as it tastes great on its own.
