Yield: 8 Servings
|1 tablespoon||Vegetable oil|
|2 larges||Yellow onions; chopped|
|4 \N||Cloves (large) -or-|
|8 \N||Cloves (small) garlic; chopped|
|1 large||Eggplant; about 1 to 1 1/2 pounds; peeled and minced|
|1 pounds||Mushrooms; minced|
|1 pounds||Lean ground turkey breast|
|1 can||(32-oz) tomato sauce|
|2 tablespoons||Chili powder|
|2 tablespoons||Ground cumin|
|1 teaspoon||Cayenne pepper|
|\N \N||Salt and pepper to taste|
|1 pounds||Cooked kidney or pinto beans|
Date: Mon, 25 Mar 96 13:05:40 EST submitted by: crystald@...: This recipe is submitted by Crystal Davis
of Houston, Texas. The basic recipe is adapted from "Chicken Chili" in Pure & Simple by Neiman-Marcus. I omit the sugar, flour, and water called for in that recipe and substitute turkey for ground chicken and cut the cooking time from four hours to thirty minutes to one hour. The use of finely chopped or processed mushrooms and eggplant in chili instead of meat was adapted from "Vegetable Chili" in Lean & Luscious, volume I.
This recipe is low fat and low calorie, plus it's a painless way to eat your vegetables!
1. Prepare the vegetables. You should peel the eggplant, and you may wish to remove the seeds (optional). The eggplant and mushrooms should be chopped very very small until almost unrecognizable. Use a food processor if possible. The onions and garlic may be chopped by hand in larger pieces.
2. Saute the onion and garlic in oil in a large (preferably nonstick) stockpot until lightly browned. Add eggplant, mushrooms, and ground turkey.
Cook until the vegetables are tender and the turkey is no longer pink, about ten minutes.
3. Add the spices and tomato sauce. Simmer for thirty minutes to one hour.
4. If you are using canned beans, drain and rinse well. Add beans and cook another fifteen minutes to heat through.
Makes about eight two-cup servings Each: 3 protein exchanges, 2 vegetable exchanges, ¼ fat exchange
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