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Southwest Turkey Chili

April 22, 2010
Southwest Turkey Chili

Southwest Turkey Chili

This was a big hit. It was kind of like a super healthy spin on tacos, and I personally liked it better. Even Kevin really enjoyed it. It’s nice when you both actually love a meal – it doesn’t happen every day in a house where one spouse doesn’t like anything but ketchup and sidekicks.

Southwest Turkey Chili
adapted from Company’s Coming, Healthy in a Hurry

2 tsp Canola oil
1 cup chopped onion
1 garlic clove, minced
1 lb extra-lean ground turkey
salt, sprinkle
1 small green and red pepper (each)
2 tsp chili powder
1 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp dried crushed chilies
19 oz can of black beans, rinsed and drained
1 small can of kernal corn niblets, rinsed and drained
2 cups low-sodium vegetable cocktail juice
2 tbsp tomato paste
2 tbsp ketchup
Heat canola oil in large frying pan on medium-high. Add next 3 ingredients. Sprinkle with salt. Scramble-fry for about 5 minutes until onion is softened and turkey is starting to brown.
Add next 5 ingredients. Heat and stir for 1 minute.
Add remaining 5 ingredients. Stir well. Bring to a boil. Reduce heat to medium. Boil gently, uncovered, for 5 minutes, stirring occasionally, to blend flavours.

Makes about 6 cups.

MEANWHILE, and this is important because it was so tasty, make these:
Baked whole wheat tortilla (I used pita) wedges:
Whole wheat pita bread
olive oil
Preheat oven to 350 degrees. Cut pitas into wedges. Brush olive oil on one side of each wedge. Arrange wedges, oil side up, in single layer on an ungreased baking sheet. Bake for about 10 minutes, flipping the pitas over after about 5 minutes, until lightly browned.
Serve hot chili with baked pita wedges, lettuce, tomato, avocado, cheese and/or any other desired toppings. I added a bit of salsa, Kevin added some ranch dressing to make it “Southwestern Ranch” style. This will be made often. Yay for healthy cooking!
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