STYLE

Choose thighs or ground turkey when cooking spicy chili with vegetables

03/14/2012 02:03 EDT | Updated 05/14/2012 05:12 EDT
This chunky turkey chili may be made with turkey thighs or ground turkey. Serve topped with shredded cheese and corn tortillas, if desired.

Turkey Chili

1 kg (2 lb) turkey thighs, skin on, bone in or 625 g (1 1/4 lb) ground turkey

30 ml (2 tbsp) vegetable oil

375 ml (1 1/2 cups) chopped onions

250 ml (1 cup) finely diced carrots

1 large clove garlic, minced

15 ml (1 tbsp) minced jalapeno pepper

1 can (156 ml/5 1/2 oz) tomato paste

1 can (796 ml/28 oz) diced tomatoes

2 cans (each 540 ml/19 oz) bean medley or mixed beans, drained and rinsed

175 ml (3/4 cup) chicken broth or water

30 ml (2 tbsp) chili powder

15 ml (1 tbsp) dried oregano

5 ml (1 tsp) ground cumin

To cook turkey thighs, place in a large saucepan and cover with cold water. Bring to a boil over high heat; cover and simmer for 20 to 25 minutes or until juices run clear when turkey is pierced. Remove to plate and let cool. Remove skin and bones; chop and set aside.

If using ground turkey, cook in oil with onions and carrots.

In a Dutch oven, heat oil over medium heat. Add onions and carrots; cook for 7 minutes, stirring occasionally. Stir in garlic and jalapeno pepper; cook for 1 minute. Stir in tomato paste. Stir in turkey, tomatoes with juice, beans, broth, chili powder, oregano and cumin; bring to a boil, stirring often. Reduce heat; cover and simmer for about 20 minutes.

Makes 6 servings.

Nutritional information per serving: 440 calories; 14 g fat; 47 g carbohydrate; 12 g fibre; 33 g protein.

Source: Foodland Ontario.

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