Turkey Chili with Beans

susieq · October 30, 2010

1 lb. ground turkey (or more)

1 can black beans

1 can red kidney beans

1 can diced tomatoes (Rotel, if you like the kick)

1 bottle dark beer (optional, didn't use it post surgery)

1 cup chopped veg (combo of onions, green or red bell peppers, garlic, celery, any or all)

4 cups chicken stock (beef stock if you're using ground beef)

1 T. medium hot chili powder (I like heat, so sometimes I use a little more)

1 tsp. ground red chipotle pepper

2 tsp. sweet paprika

1 tsp. ground cumin

1 tsp. Mexican oregano

1 tsp. cocoa

1/4 tsp. cinnamon

Salt to taste (sorry, I don't measure it, and generally, I use a seasoning blend called Tony Chachere's, which has salt in it)

Brown the turkey, add the chopped veg near the end of browning and let those soften up a bit. I usually measure my spices and put them in a small bowl together and then add them all at once. However you want to do it, but add the spices. Add the diced tomatoes, the stock and the beer, if you're using it. Simmer on a med low heat for a couple of hours. You really want the seasonings & spices to marry, so be patient. The color should darken and deepen as it simmers, and the body of the chili should tighten and thicken.

*Optional - I had some chicken sausage that needed to be used up, so I also added it to this batch of chili. Italian sausage (removed from the casing and browned with the turkey) is also a good choice.

Susanne · October 30, 2010

Sounds delicious - how many servings does that make for you?

susieq · October 30, 2010

It seems like a million! But I haven't figured it out.

hermine · November 1, 2010

Preparation time: 10 minutes

Total cooking time: 10 minutes

Serves 4-6

Ingredients:

- 375 g (12 oz.) Hokkien noodles

- 4 chicken fillets, cut into small pieces

- 1 or 2 tablespoons sweet chili sauce

- 2 teaspoons fish sauce

- 1 tablespoon oil

- 100 g (3 1/2 oz.) baby sweet corn, halved lengthways

- 150 g (5 oz.) sugar snap peas

- 1 tablespoon lime juice

Directions:

1. Place the noodles in a kind of large bowl, cover it with some boiling Water and gently pull apart with a fork. Leave it for about 5 minutes, then drain it.

2. Combine all the chicken, the sweet chili sauce and the fish sauce in a large bowl.

3. Heat a wok over very high heat, add some oil and swirl it to coat. Add all the chicken pieces and stir-fry it for about 3-5 minutes, or until it becomes well cooked through. Add the corn and the sugar snap peas and stir-fry them for about 2 minutes or so. Add the noodles and the lime juice and serve immediately.

Nutrition Value:

Protein 30 g;

Fat 6.5 g;

Carbohydrate 50 g;

Dietary Fibre 4 g;

Cholesterol 53mg;

Energy 1593kJ (380cal)

Note:

1. If you can`t find thigh fillets, use 3 breast fillets.

2. Soak the noodles in some boiling Water and separate them with a fork or a knife.

3. Mix together the chicken pieces, the sweet chilli sauce and the fish sauce.

4. Add the noodles and the lime juice to the wok before serving.