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Updated Jan 21st, 2010
 Cooking
with Kristine Clark
Lighter Turkey Chili
Although college football is
finished for the season, there is
still plenty of televised NFL
action ahead: this weekend’s conference
championship games, followed
by the Super Bowl on Feb.
7. Scott is in heaven! It’s a good
thing I like football, too, or I’d
have to go shopping or something.
 The combination of cold, wet
weather and football invites hearty meals. A big bowl of spicy,
chunky chili is often our menu
choice. It’s easy to make ahead of
time and is ready to serve famished
fans at a moment’s notice,
so overtime is not an issue.
Now, generally, we make chili
with beef. Our current favorite
recipe features both ground beef
and cubed sirloin with dark beer,
strong coffee and unsweetened
cocoa powder, augmented by
assertive herbs and spices. It’s
very rich and delectable. Yum.
I am aware, though, that many
people have resolved to eat more
healthfully in the new year. But
just because you’re eating healthy
doesn’t mean you can’t enjoy a
savory bowl of red during the
game. Recently, I located a recipe
that uses lean, ground turkey
breast rather than beef and lots of
vegetables.
The flavor and texture is still
great, thanks to chili powder,
ground cumin, herbs, garlic, red
wine and all those veggies.
Dad, Scott and I feasted on
Lighter Turkey Chili during a
playoff game last weekend. It was
a very warming and satisfying
offering for a blustery evening. Of
course, we had to add some hot,
crusty bread and butter, which
violated the “healthful” rules, but
this recipe really helped us to
“love the rainy nights.”
Lighter Turkey Chili
Ingredients:
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1 pound ground turkey breast
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1 clove garlic, minced
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1 small onion, chopped
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3 (15 oz.) cans no-salt-added dark red kidney beans, drained
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3 (14.5 oz.) cans no-salt-added stewed tomatoes, undrained
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1 cup water
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2 celery stalks, chopped
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1 medium bell pepper, seeded and chopped
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1/4 cup red wine vinegar
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2 tablespoons chili powder
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1 ½ teaspoons ground cumin
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1 teaspoon dried parsley
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1 teaspoon dried basil
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½ cup red wine
 Directions:
Heat a large stockpot over medium-high heat. Add ground turkey
breast, garlic and chopped onion and cook until browned. Remove from
heat and drain, if necessary. Add remaining ingredients — except red
wine — and bring to boil. Reduce heat and simmer for 2 hours. Add red
wine and continue cooking for another hour.
Makes 8 servings, 2 cups each
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Do you have a favorite recipe that you would like to
share with our readers?
If so, please write to Kristine at:
Outlook Newspaper, P.O. Box 578,
La Cañada Flintridge, CA 91012
or e-mail it to:
outlooknews@earthlink.net |
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