Wednesday, February 3, 2010

Superbowl Turkey Chili

OK folks, as many of you know I'm engaged. Well our date is set for this summer and I have a dress, planning is going swimmingly. It's all good. Except for this whole dress thing. While I'm perfectly happy with how I look in it know. I am completely buying into the hype that this is the most photographed day of your life, blah, blah. That being said I'm working out and modifying my diet to get to where I want to be. I'm going to use you my dear readers to help keep me honest. This all came about because I had a less than good food weekend, as can be seen in my recent Beer Bistro review. While I know I'm the type of person that needs to be able to taste things, I think I need to get better at only taking one bite of something bad and learning to moderate what I'm eating better. Case in point, the corn dogs and frites I had at Beer Bistro. The point is, I'll be writing a bit about the food I'm eating as well as what I'm cooking in a effort to help me be more mindful of what I put into my mouth, in a effort to better fit into my fabulous dress.

Now on to why you are reading this post, a fabulously tasty and easy chili for your Superbowl Celebration this weekend . Last week, a co-worker asked me last week for a slow cooker chili recipe to make for a Superbowl gather she is attending. I've made plenty of chili's this winter so far, but haven't ever really written down what I did. In an effort give her an accurate recipe and because I love having chili around for quick and easy dinners after a long day in the office. I set out to make some this weekend. Plus using turkey and lots of beans makes chili a protein and fiber rich option that paired with a green salad is a very well-rounded meal. I'm also trying to counter balance the bad from the weekend with some good this week. But for the good also has to be tasty and full of flavor.

Slow Cooker Turkey Chili

1 Tbsp olive oil
1 carrot - peeled and diced
1 rib of celery - diced
1 medium onion diced
3 cloves of garlic - minced
1 lb ground turkey
1 red bell pepper - diced
1 cubanelle pepper - diced
1 ~19oz can of diced tomatoes - there is a brand that has chili seasoning those work well or just plain is good too
1 ~19 oz can of tomato sauce
1/3 cup chili sauce
1/2 Tbsp chili powder
1 tsp Mexican chili powder (can sub a mix of chipotle and regular chili powder if you can't find Mexican)
3/4 tsp chipotle chili powder
1/2 Tbsp oregano
1 tsp ground cumin
1/2 Tbsp cocoa powder
3/4 tsp salt
3/4 tsp black pepper
1 can red beans
1 can white beans
1 can black beans

1. Heat a olive oil large skillet over medium low heat. Add in diced carrots, celery, onion and garlic. Saute for approx 5-7 minutes until the vegetables start to soften.
2. Increase heat to medium. Push vegetables to the sides of the pan, leaving a large opening in the middle. Add in the ground turkey to brown.
3. Pour the turkey and vegetable mixture into the slow cooker. Add in the peppers, tomatoes, tomato sauce, chili sauce and spices, including cocoa. Stir to combine and set slow cooker on low for 8 hours.
4. Drain and rinse the red, black and white beans. Add into the slow cooker when there are two hours left of cooking time.
5. Serve with part skim shredded cheddar, nonfat sour cream, and red or green onions.

I have to say and I think the boy will agree with me. This is by far the best chili I've every made. That's alot coming from my beef lover too, since this is a turkey chili. It's got just enough heat for us and there is some sweetness, from the carrot and onions. With just a touch of fat free sour cream and green onions, it hearty while being a very healthy option. I may have found my new go to comfort food. It may never completely replace mac & cheese but it's a good stand-in for now.

For those of you in the States tomato sauce, diced tomatoes and beans come in 15 oz cans, instead of the 19 we get up here. Go ahead and use those, my version had a good amount of liquid, which is amazing and full of flavor but if you like your chili thicker it makes sense to have a bit less liquid going in. For my Canadian readers I think if you just drain the canned tomatoes it would cut down the excess liquid enough. I actually love it as is but know we all have out own ideas of how chili should be.

Whatever you do, try this! Be it for the Superbowl or anything it else, it's great!



Maria said...

Perfect for game day!

Jess said...

Ooh la la! I love chili! I've found that non-fat Greek yogurt is a more flavorful topping than non-fat sour cream (blech). I love the recipe. I'm with you... I don't know how many times I've made chili and improvised as I go. And it always turns out good!

Kelly said...

Yummy. I love cocoa powder in chili. It adds so much rich flavor without a lot of added calories or fat. Good luck with your efforts. I've found it helps to just take it one day at a time and remind yourself that if you screw up one day you still have tomorrow. I think where a lot of people get stuck is that one indulgent day turns into an indulgent week or month.

foodmathquilts said...

I bookmarked your recipe a few weeks ago and plan to make it for a big family party this weekend.

Quick question - how big is your slower cooker, and about how many people did this serve?


foodmathquilts said...

Thanks so much for posting this recipe! I made a triple batch yesterday for a party and it was a hit. I went easy on the spices to keep it mild for guests, and misread the ingredients - so my poor Gran helped by chopping a full cup of each vegetable per batch.
I'll be making this again (and enjoying the leftovers)