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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 12 |
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This turkey chili easily turns into a vegetarian dish by leaving out the meat or replacing it with soy crumbles. A topping of goat cheese makes this full-flavored chili stand out from others. Ingredients:
1-1/2 pounds extra-lean ground turkey |
1 teaspoon olive oil |
3 celery ribs, chopped |
3 large carrots, sliced |
1 medium onion, chopped |
1 poblano pepper, seeded and finely chopped |
1/2 cup marsala wine or reduced-sodium chicken broth |
1 can (28 ounces) diced tomatoes, undrained |
2 cans (one 15 ounces, one 8 ounces) tomato sauce |
1 can (4 ounces) chopped green chilies |
1 tablespoon chili powder |
1 tablespoon honey |
3-1/2 cups uncooked whole wheat penne pasta |
2 cans (15 ounces each) black beans, rinsed and drained |
8 ounces fresh goat cheese, cut into 12 slices |
Directions:
1. In a Dutch oven, cook turkey in oil over medium heat until no longer pink. Stir in the celery, carrots, onion, pepper and wine; cook until vegetables are tender.
2. Stir in the tomatoes, tomato sauce, chilies, chili powder and honey. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until thickened.
3. Meanwhile, cook pasta according to package directions. Stir beans into chili; heat through. Drain pasta; spoon 1/2 cup into each serving bowl. Spoon chili over pasta; top with cheese. Yield: 12 servings.
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