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home > recipes > meat > turkey-vegetable chili
This recipe is low fat and low calorie, plus it's a painless way to eat your vegetables! Best Turkey-Vegetable Chili 1 tablespoon vegetable oil 2 large yellow onions, chopped 4 large or 8 small cloves garlic, chopped 1 large eggplant, about 1 to 1 1/2 pounds, peeled and minced 1 pound mushrooms, minced 1 pound lean ground turkey breast 32 ounce can of tomato sauce 2 Tablespoons of chili powder 2 Tablespoons of ground cumin 4 teaspoons paprika 1 teasponn cayenne pepper Salt and pepper to taste 1 pound cooked kidney or pinto beans 1. Prepare the vegetables. You should peel the eggplant, and you may wish to remove the seeds (optional). The eggplant and mushrooms should be chopped very very small until almost unrecognizable. Use a food processor if possible. The onions and garlic may be chopped by hand in larger pieces. 2. Saute the onion and garlic in oil in a large (preferably nonstick) stockpot until lightly browned. Add eggplant, mushrooms, and ground turkey. Cook until the vegetables are tender and the turkey is no longer pink, about ten minutes. 3. Add the spices and tomato sauce. Simmer for thirty minutes to one hour. 4. If you are using canned beans, drain and rinse well. Add beans and cook another fifteen minutes to heat through. Makes about eight two-cup servings Each: 3 protein exchanges, 2 vegetable exchanges, 1/4 fat exchange recipe is adapted from "Chicken Chili" in Pure & Simple by Neiman-Marcus. I omit the sugar, flour, and water called for in that recipe and substitute turkey for ground chicken and cut the cooking time from four hours to thirty minutes to one hour. The use of finely chopped or processed mushrooms and eggplant in chili instead of meat was adapted from "Vegetable Chili" in Lean & Luscious, volume I.

Turkey-Vegetable Chili


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keyword: turkey
keyword: vegetable
keyword: chili
recipes for meat
recipes by crystald
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(posted September 24, 1996)

This recipe is low
fat and low calorie, plus it's a painless way to eat your
vegetables!

Best
Turkey-Vegetable Chili

1 tablespoon vegetable oil
2 large yellow onions, chopped
4 large or 8 small cloves
garlic, chopped
1 large
eggplant, about 1 to 1 1/2 pounds, peeled and minced
1 pound mushrooms, minced
1 pound
lean ground
turkey breast
32 ounce can of
tomato sauce
2 Tablespoons of
chili powder
2 Tablespoons of ground
cumin
4 teaspoons
paprika
1 teasponn
cayenne pepper
Salt and pepper to taste
1 pound
cooked kidney or pinto beans

1. Prepare the vegetables. You should
peel the eggplant, and you may wish
to remove the seeds (optional). The
eggplant and mushrooms should be
chopped very very small until almost unrecognizable. Use a
food processor
if possible. The onions and
garlic may be chopped by hand in larger pieces.

2. Saute the
onion and garlic in oil in a large (preferably nonstick)
stockpot until lightly browned. Add
eggplant, mushrooms, and ground
turkey.
Cook until the vegetables are tender and the
turkey is no longer pink, about
ten minutes.

3. Add the
spices and
tomato sauce. Simmer for thirty minutes to one hour.

4. If you are using canned
beans, drain and rinse well. Add beans and cook
another fifteen minutes to heat through.

Makes about eight two-cup servings
Each: 3 protein exchanges, 2 vegetable exchanges, 1/4
fat exchange

recipe is adapted from "
Chicken Chili" in Pure & Simple by Neiman-Marcus. I
omit the
sugar, flour, and water called for in that recipe and substitute
turkey for ground chicken and cut the cooking time from four hours to thirty
minutes to one hour. The use of finely chopped or processed mushrooms and
eggplant in chili instead of meat was adapted from "Vegetable Chili" in Lean
&
Luscious, volume I.






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