Turkey Chili
Here is a Dutch oven recipe designed for those who are on low fat or gluten free diets. Heart healthy and gluten free, this dish proves that you can prepare good tasting low fat menu items when Dutch oven cooking. All that was left the last time I made this was a couple pieces of onion stuck to the side of the Dutch oven and multple requests to post this recipe on the web site. Turkey Chili is a definite "do again"!
Ingredients:
1 lb. ground lean turkey
½ red bell pepper chopped
½ green bell pepper chopped
1 medium onion chopped
2 stalks celery chopped
2 garlic cloves chopped
1 4oz. can diced green chilies (mild)
1 14.5 oz. can petite diced tomatoes
1 15.5 oz. can black beans drained and rinsed
1 15.5 oz. can cannelloni beans drained and rinsed
1 cup chicken stock (may need more)
3 Tbls. Olive oil
2 heaping tsp. chili powder
1 tsp. cumin
1 tsp. thyme
1 tsp. salt
½ tsp. ground black pepper
½ tsp. red pepper flakes (or to taste)
Pinch of allspice
Directions:
In a 10 inch Dutch oven, brown the ground turkey in 3 tablespoons of olive oil. Add in the onion, celery, bell pepper and garlic and cook for another 3 to 4 minutes. Add in the canned chilies, the tomatoes and the beans and cook for an additional 3 minutes. Stir in the remaining ingredients, cover and bake at 350° for 1½ hours. If the chili looks dry, add more chicken stock. Top with salsa and/or shredded cheddar cheese.
For outdoor cooking use 20 charcoal briquettes placing 13 on top of and 7 beneath your Dutch oven. You may require more coals on cold or windy days
Serves 4 to 6