RECIPE:                 Turkey Chili

 

Last Updated:         April 3, 2011

Time to prepare:    20 minutes

Time to cook:         60 minutes

Serves:                   6 as a main course

INGREDIENTS:

600g – ground turkey thighs

5 – cloves garlic (crushed)

1 – medium onion (chopped)

1 – 28oz can diced tomatoes

1 cup - dried black beans

2 cups - chicken stock

1 cup - dried lentils

½ cup – dried kidney beans

2 – jalapeno pepper (seeds removed and chopped fine)

2 – bay leaves

2 tblspns – tomato paste

Fresh parsley, basil, oregano, cilantro

INSTRUCTIONS:

The night before:

  1. Soak the dried ingredients (the black and kidney beans and lentils) overnight separately in three seperate bowls of cold water. Ensure that there is at least twice as much water in the bowls as the beans and lentils.

The next day:

  1. In a colander, thoroughly rinse all of the the beans and lentils together in cold water.

  2. Heat about 3 tblspns of vegetable oil over medium heat in a large pot. Saute the onions and garlic for about 10 minutes.

  3. Add the ground turkey and break up into small pieces, stirring occasionally until no longer pink.

  4. Add the can of tomatoes (with juice), beans, lentils, tomato paste, chicken stock, jalapeno, bay leaves.

  5. Raise the heat to medium high and bring to a boil, then reduce heat to a low simmer.

  6. Cover pot partially with the lid. Stir occasionally.

  7. While the chili is simmering, finely chop the fresh herbs to produce ¼ cup parsley, 4 tblspns basil and 4 tblspns oregano and set aside.

  8. Continue to simmer the chili until the beans and lentils are soft.

  9. Remove from heat.

  10. Remove the bay leaves from the pot.

  11. Stir in the fresh herbs.

  12. Add salt and pepper to taste then serve.

 

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