Turkey Chili BY THE AMERICAN INSTITUTE FOR CANCER RESEARCH

From Texas and Cincinnati to Reno and Oklahoma, the U.S. is home to an endless assortment of chili varieties with flavors, textures and ingredients that vary dramatically. This week’s recipe adds another unique entry into the great chili line up by substituting ground turkey breast for the traditional ground beef. Our chili is a great alternative for those looking for a more healthful chili that doesn’t sacrifice flavor.

 

Chili itself is a dish that evokes much passion. About the only thing chili buffs seem to agree on is that it did not originate in Mexico, as is typically thought. One famous chili enthusiast, actor Will Rogers, is said to have judged the quality of a town solely on the quality of its chili. During the Great Depression, folklore asserts, the actor sampled chili in hundreds of towns, keeping careful notes. Another famous American, the outlaw Jesse James, is said to have refused to rob a bank in McKinney, Texas, because it was the home of his favorite chili parlor.

 

Unlike Texas chili, which typically does not contain any beans, this recipe has plenty of legumes with a combination of both dark and red kidney beans. From fiber to B-vitamins, they supply a healthy array of nutrients and phytochemicals, which research suggests may play a role in cancer protection.

 

This dish is great fresh, but it also makes wonderful leftovers. Storing it overnight in the refrigerator or freezing for future use allows the flavors to fully develop and the heat from the chili powder and red pepper to provide an authentic kick.

 

Turkey Chili - Makes 8 servings.

• 2 Tbsp. olive oil
• 2 medium onions, coarsely chopped
• 1 bunch scallions, sliced 1/4-inch, including green stems
• 5 garlic cloves, crushed
• 2 medium green bell peppers, coarsely chopped
• 1 1/2 pounds of ground turkey breast
• 1 (15 oz.) can light kidney beans, rinsed and drained
• 1 (15 oz.) can dark kidney beans, rinsed and drained
• 1 (15 oz.) can unsalted stewed tomatoes
• 2 Tbsp. chili powder, or to taste
• 1 tsp. dried red pepper flakes, or to taste
• 1/2 tsp. black pepper
• 1 tsp. cumin
• 1 Tbsp. oregano
• 1/2 tsp. salt
• 2 oz. reduced-fat shredded cheddar cheese
• 1 small red onion, coarsely chopped

Heat oil in large pot. Cook onion, scallions, garlic and green peppers over medium-high heat until tender and slightly browned.

Add turkey and stir frequently until meat is cooked. Add beans and tomatoes and gently mix thoroughly. Stir in chili powder, red and black pepper, cumin, oregano, and salt.

Bring to a boil, stirring occasionally. Cover and reduce heat to low. Simmer for 45-50 minutes, stirring occasionally.

Top with raw red onion and cheese and serve. Chili can be made in advance, refrigerated and reheated.

Makes 8 servings.

Per serving: 260 calories, 4.5 g total fat (1 g saturated fat), 24 g carbohydrate, 31 g protein, 10 g dietary fiber, 270 mg sodium.

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