Wednesday, September 09, 2009

Indian Summer Turkey Chili

This is adapted from Rachel Ray's "30 Minute Get Real Meals," which I've had for years and clearly paid no attention. Since I now am supposed to watch salt, carbs and cholesterol, I pulled it out.
We all liked this, even Gaby, and it made enough for us to each have dinner, put one portion away for lunches, and then freeze enough for another dinner in a few weeks. Ernie and Gaby ate theirs over rice, and topped with a ton of cheese. I had mine with a little bit of low-fat cheddar cheese, and a small bag of Fritos (no cholesterol in Fritos).
Again, this is low-carb, not no carb. And if you are concerned about salt, etc., read the back of the cans for salt content. It took me an hour and a half to shop the other day because I read all the labels.

2 Tbsp. extra-virgin olive oil
1 package ground turkey
2 Tbsp. chili powder (original recipe called for 3, I toned it down for Gaby)
1 Tbsp. no-salt grill seasoning
1 Tbsp. cumin
2 Tbsp. Worcestershire sauce
omitted: 2 Tbsp. hot sauce
1 large onion, minced
2 bell peppers (any coler), diced
1 bottle of beer
1 28-ounce can tomato sauce
1/2 c. smoky bbq sauce (make sure you don't use the "honey" kind or it'll be too sweet)
1 c. frozen corn

Heat olive oil in large pan over medium to medium-high heat. Add ground turkey, chili powder, grill seasoning, cumin, Worcestershire sauce, and hot sauce (if using). Brown the meat for 5 minutes, add onion and bell peppers and cook for 10 more. Add the beer and deglaze the pan. Then add tomato sauce, bbq sauce and corn. Bring to a bubble and smimmer for 10 minutes.

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