Well, it’s Super Bowl Sunday; a day that many people, myself included, think should be a national holiday. Actually, I think the Monday after Super Bowl Sunday should be the holiday so that after all that partying and eating we don’t have to get up for work. Come on, who’s with me?
Sadly, our worst blizzard of the winter decided to hit this morning cancelling Super Bowl parties all across the area. Such a shame, especially when you’re the hostess and have already bought and probably started cooking all that great food. Well, my plans certainly changed due to the weather so I decided to make a big pot of chili. There’s no better comfort food for warming you up on a stuck-in-the-house blizzard day than chili. So here’s my Super Bowl, a super bowl of turkey chili that is!
This one is kind of a no rules chili. I know, I know, many of you will not think that this is an authentic chili. Dad, I’m talking to you! It is a bean-free turkey chili with a southwestern spice profile and I think it’s a healthy fresh take on traditional chili. I would serve it with some chopped cilantro, a squeeze of lime, a little sour cream and a sprinkle of cheese…..yum!
This is a bean-free turkey chili with a southwestern spice profile and I think it's a healthy fresh take on traditional chili. I would serve it with some chopped cilantro, a squeeze of lime, a little sour cream and a sprinkle of cheese.....yum!
Recipe type: Chili
Cuisine: Comfort Food
Serves: 8 servings
1 pound ground turkey
1 medium onion - diced
1 Tablespoon olive oil
1 green bell pepper - diced
1 orange bell pepper - diced
1 red bell pepper - diced
⅔ cup green chili peppers from a jar or 2 small cans of diced green chilis
3 cloves of garlic - minced
2 14.5 oz cans of diced tomatoes
3 15 oz cans of tomato sauce
1 15 oz can of whole kernel corn (no sugar, no preservatives) - or 1½ cups of thawed frozen corn
1 Tablespoon cumin
¾ teaspoon chipotle chili powder - or 1-2 teaspoons of regular chili powder
½ teaspoon garlic powder
1 teaspoon dried oregano
Brown the ground turkey and the onion in a large stock pot over medium high heat. Set aside.
Heat the olive oil in a nonstick skillet over medium high heat. Add the bell peppers, a generous pinch of Kosher salt and black pepper and all of the spices. Sautee until crisp tender, approximately 6-8 minutes.
Add the garlic to the peppers and sautee for 1 minute.
Add the pepper mixture to the turkey.
Add the tomatoes, tomato sauce, corn and green chilis to the pot.
Bring the chili up to a simmer over medium high heat.
Turn down the heat to very low and cook for 1 hour to let the flavors blend and intensify, stirring frequently.
Serve with lime wedges, fresh chopped cilantro, lowfat sour cream and shredded cheese.
Last week was extremely stressful with work and one of those weeks that you’re over-extended with after work commitments. Nothing makes me feel better than a “comfort food” meal for dinner. My idea of comfort food almost always includes a soup or stew and this one fit the bill perfectly. The ingredients come together very nicely creating a dish with a lot of flavor and depth. I gravitate toward turkey or chicken sausage as it is lower in fat and calories with just as much if not more flavor than pork sausage. The addition of the artichokes really make this stew unique. I love artichokes, they really absorb the flavors in the dish and although somewhat delicate, they keep their shape and hold up well when cooked.
4-5 large turkey Italian sausages (or mild Italian sausages) casings removed
3 cloves garlic, cut into thin slices
6 Yukon gold potatoes cut into 1-inch chunks (you could use red skin potatoes or any other boiling potato of your choice)
3 sprigs of fresh rosemary very finely chopped or 1 teaspoon dried rosemary (amount to taste with the herbs)
⅓ cup extra dry vermouth (or dry white wine)
1½ cups canned low-sodium chicken broth or homemade stock
1 cup canned crushed tomatoes in thick puree (I added an additional ¼ cup or so for a little more broth)
one 14-ounce can of artichoke hearts drained, rinsed and cut in half
1 teaspoon salt
1 teaspoon fresh-ground black pepper
In a large stainless-steel pot, heat the olive oil over medium high heat.
Add the sausages, breaking them up as they cook and brown well, about 10 minutes. Remove the sausage from the pot.
If you’re using regular sausage pour off all but 1 Tablespoon of the fat. If you’re using turkey sausage you will probably not have to pour off any fat as there is not much fat left in the pot as it’s much leaner.
Reduce the heat to medium.
Add the garlic, potatoes, and rosemary and cook, stirring occasionally, until the potatoes are lightly browned, about 5 minutes.
Add the wine and boil until reduced to approximately 3 tablespoons, 3 to 5 minutes.
Stir in the broth, tomatoes, artichoke hearts, salt, pepper and the sausages. Bring to a simmer and cook, partially covered, until the potatoes are tender, about 30 minutes.
Serve in a shallow bowl with some crusty bread to sop up all that delicious broth.
◾Thyme for the rosemary
◾Red wine for the white wine
◾Hot Italian sausage or turkey sausage for the mild
Add 4 Tablespoons of fresh chopped parsley over the top before serving
I like to use dry vermouth in place of white wine in recipes as it is economical and stores very well in the refrigerator. It also tastes very good in a variety of dishes.