Fast and delicious and perfect for a winter’s night. I make a big pot of this and put individual servings into the freezer.
Turkey and Chickpea Chili
Ingredients:
1 tbsp (15 mL) vegetable oil
1 onion, diced
3 cloves garlic, minced
450 g extra-lean ground turkey
1 carrot, diced
1 rib celery, diced
1 lb button mushrooms, diced
Half sweet red pepper, diced
8 tsp (18 mL) chili powder
1 tsp (5 mL) ground cumin
1 tsp (5 mL) ground coriander
1/2 tsp (2 mL) dried oregano
1/2 tsp (2 mL) salt
1 can (796 mL) diced tomatoes
2 tbsp (30 mL) tomato paste
1 can chickpeas, drained and rinsed
4 cups (1 L) lightly packed baby spinach *
Preparation
In Dutch oven or large skillet, heat oil over medium-high heat; sauté onion and
garlic until just beginning to soften, about 3 minutes. Stir in turkey, carrot,
celery, mushrooms and red pepper; sauté, breaking up turkey with spoon, until
turkey is browned, about 5 minutes. Stir in chili powder, cumin, coriander,
oregano and salt; sauté; for 2 minutes.
Stir in tomatoes and tomato paste; bring to boil. Reduce heat and simmer,
stirring occasionally, for 10 minutes. Add chickpeas and spinach; cook,
stirring occasionally, for 5 minutes.
* The astute reader might notice that the
greens in the photo are not spinach. My grocery store didn’t have any spinach
that wasn’t wrapped in plastic, so I bought Swiss chard. It worked just as well.
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I'll have to admit, I've never made chili using turkey. However, this recipe sounds delicious and I love the use of chickpeas in it. I am going to have to try this recipe for sure. Thanks!
ReplyDelete2clowns at arkansas dot net
I like the idea of adding the greens (of whatever variety). That and the beans gives the chili just that much more of a health punch.
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