Saturday, January 1, 2011

3 Bean Turkey Chili With A Kick

2011 is here! What an amazing New Years Eve I had. I hope yours was just as magical and you continued the celebrating through the weekend! I know I did. As most of you I am ready to start eating healthy and getting back into the normal routine of things. Although the time off has been fantastic and I am a little sad to go back to work. We have 6 months until bikini season but this cold weather sure is going to make it hard to get ready for it! I went to the farmers market and grocery store today and stocked my fridge with produce, fruits, veggies and proteins, in hopes that this next week I will be eating in and cooking healthy inspired meals!
I wanted to share a fantastic healthy recipe with you eat on these cold nights without feeling the guilt. I did some cooking over the last couple days in 2010 for some close family friends. They had a party New Years Day to celebrate the New Year and watch the Rose Bowl.
I have never made Chili before and was asked to make a traditional turkey chili. So I did some research and found a great recipe that I altered a little bit.
This chili is so delicious. It's the kind of chili where the kick creeps up on you when you least expect it. The dried pasilla chili peppers give this recipe a distinct smokey flavor. I am not a huge chili fan but now that I have made it I am! This chili is so flavorful you wont even know its turkey. If you prefer to use red meat go right ahead. It's fantastic and you can't go wrong!
3 Bean Turkey Chili With A Kick
inspired by Guy Fieri for Food Network Magazine
serves 10-15
5 dried pasilla chili peppers
4 tablespoons canola oil
1 red bell pepper, diced
1 green bell pepper, diced
1 1/2 jalapeno peppers, minced (remove seeds for less heat)
9 cloves garlic, minced
2 small red onions, diced (or 1 large)

3 pounds coarsely ground turkey (thigh & breast meat)
1 small can tomato paste
2 15oz cans tomato sauce
1 cup low-sodium chicken broth

1 tablespoon granulated onion
2 teaspoons granulated garlic
3 tablespoons chili powder
2 tablespoons paprika
1 tablespoon ground cumin
2 teaspoons cayenne pepper (adjust for more or less heat)

1 tablespoon salt
2 teaspoons black pepper
3 15oz cans pinto beans with liquid (no sodium)

3 15oz cans kidney beans with liquid (no sodium)
2 cans black beans with liquid (no sodium)
3/4 cup flour (if needed to thicken)
shredded Colby jack cheese & sour creme for garnish
Rehydrate the pasilla peppers in hot water for 20-30 minutes, or until softened; drain. Remove the stems & seeds; dice the peppers.
Warm the oil in a large pot over high heat. Add the pasillas, bell peppers, jalapenos, garlic & onion and cook until caramelized, about 8 minutes. Add the turkey and gently stir, trying not to break up the meat to much; cook until the meat is no longer pink, about 5 minutes. Add the tomato paste and sauce, stir for 4 minutes. Then add the chicken broth. Add all the dried herbs, salt & pepper. Stir in the beans and their liquid, lower the heat and cook, uncovered, for at least 1 hour. If you cover the pot it will not thicken.
If you need to make it a thicker consistency make a roux with flour and some of the sauce from the chili. Add it to the chili, mix well and break up any lumps.Garnish with shredded fat free cheese & light sour creme.
I wish you all luck getting back into shape for bikini season. Tomorrow is Monday. It's the perfect day to start.

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