Thursday, December 10, 2009

Turkey and Vegetable Chili by Chef Curtis Stone

Serves 4


For the chili:

1 ½ tablespoons olive oil

1 large onion, medium diced

1 garlic clove, minced

1 small red chili, seeded and small diced

½ teaspoon ground cumin

1 large carrot, peeled and small diced

1 large celery stalk, medium diced

1 small yellow bell pepper, seeded and medium dice

12 ounces 1% lean ground turkey

4 medium size ripe tomatoes, medium diced

8 oz cooked white or black beans

4 cups baby spinach

Freshly ground black pepper

Micro cilantro to garnish, (can substitute with chopped chives or chopped cilantro)


1. Place a large saute pan over medium high heat, then drizzle with the oil.

2. Add the onion, garlic, and red chili and sauté for 2 minutes, or until tender.

3. Sprinkle the cumin over the onion mix and stir well, then add the carrot, celery, and bell pepper and cook for 5 minutes, stirring occasionally, or until the vegetables begin to get tender.

4. In a separate saute pan, brown the turkey in the remaining oil over medium high heat, then transfer to the vegetable mix.

5. 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.

6. Stir in the spinach and remove from the heat.

7. Season the chili to taste with freshly ground black pepper

8. Spoon the chili into serving dishes

9. Spoon a tablespoon of the yogurt onto each garnish with the micro cilantro and serve.


* Serving Size 4

* Calories 280

* Total Fat g 7

* Sat Fat g 1.5

* Cholesterol mg 35

* Sodium mg 120

* Total Carb g 28

* Dietary Fiber g 9

* Sugar g 7

* Protein g 29

No comments:

Post a Comment