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Saturday, December 28, 2013

Turkey Lurkey: Low-Fat Turkey Chili

I’m making this excellent chili for dinner tonight (Note: I’ve changed this recipe since first printing it this morning!). It’s a great meal at this time of year in that it’s easy, low in fat, economical, and uses up leftover turkey. 
Low-Fat Turkey Chili

To find this recipe in future, check the Index under Main Dish: Poultry. Don’t forget to check the Plan-Overs section of the Index: It lists several ideas for using leftover turkey.

Low-Fat Turkey Chili:

2 tbsp. canola oil
1 large or 2 medium onions, chopped
2 cloves garlic, minced
1 c. chopped celery
1 green bell pepper (“capsicum”), diced
2 tbsp. chili powder
1-½ tsp. cumin
1 tsp. dried oregano 
1 tsp. dried basil
¼-to-½ tsp. hot pepper flakes (“chili flakes”)
4 or 5 c. chunked turkey
3-½ c. fresh, chopped tomatoes with juice (or one 28-oz. {796 mL} can diced tomatoes)
Two 13-oz. cans (398 mL each) tomato sauce (see Further Note)
½ 13-oz. can (398 mL) water
One 19-oz. (540 mL) can red kidney beans, rinsed and drained
One 19-oz. (540 mL) can chick peas (“garbanzo beans”), drained
Salt, to taste

In large, heavy, deep skillet or pot, warm oil over medium heat. Add onions and garlic, cooking until soft and onions are translucent, 3-to-5 min. Stir in celery, green bell pepper, chili powder, cumin, oregano, basil, and hot pepper flakes, and turkey, cooking until heated through, about 1 min. Add tomatoes, tomato sauce, water, kidney beans, and chick peas, bringing just to the boil. Reduce heat, cover, and simmer about 30 min., stirring often. Season to taste. Serves six.

Further Note: If using canned tomatoes, use one can tomato sauce rather than two.


Oil, onions, and garlic. Mmmm … The fragrance!

Add celery ...

Chopped bell peppers ...


Chili powder and other spices ...

And plenty of turkey.
Stir all into pot.

Add tomatoes (and tomato sauce, if needed) ...

With kidney beans and chick peas.

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