Best turkey-vegetable chili

Yield: 8 Servings

Measure Ingredient
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
4 teaspoons Paprika
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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