Monday, January 21, 2013

Chill Out & Warm Up

There's nothing like a long and dismal East Coast winter to catapult you into hibernation mode, gorging yourself w/ food at any opportunity. As comforting as 5 month feed-fest sounds, it's directly at odds w/ the omnipresent New Year's resolution to lose those extra LB's.

Fortunately, turkey chili is a great compromise if you're looking for a meal that will fill you up, and not out. Low carb, low fat and full of flavor -- it's a lean protein dream and pretty easy to put together in about an hour. After reviewing the recipe below, I understand if it comes off a bit complicated w/ the cheese cloth, immersion blender and all -- but that's just because I am a fickle cook.  This recipe is ultimately very forgiving, so don't be afraid to give it a go, even if you decide to take a few short cuts -- just make sure to include the chipotles en adobo!!

Turkey chili and a bit of carrot purée
Turkey Chili

2 sticks cinnamon
2 bay leaves
3 pods cardamom
1 handful cilantro
1 # ground turkey
1 onion, chopped
1 poblano pepper, chopped
2 TBS tomato paste
2 TBs garlic, minced
1 chipotle en adobo, minced
1 TBS ground cumin
1 TBS ground coriander
1 TBS chili powder
3 15.5 oz cans of beans -- mix it up and make sure to drain!
1 14.5 oz can stewed tomatoes
2 cups chicken stock
1 cup frozen corn
1 cup frozen peas
1 lime
1 ripe avocado, sliced
  1. create a little flavor pack by wrapping the cinnamon, bay leaves, cardamom and cilantro in cheese cloth; secure w/ some butchers twine.  reserve.
  2. brown the turkey in a large pan, large enough to fit the entire recipe.  break up the turkey as it browns.
  3. add the onion & pepper, saute until translucent; about 6 minutes.
  4. add the tomato paste, garlic, chipotles en adobo, cumin, coriander and chili powder.  saute an additional 2-4 minutes.
  5. add the drained beans, stewed tomatoes, reserved flavor pack and stock.  bring to a boil, then reduce to a simmer. 
  6. simmer 30-45 minutes.  remove flavor pack and hit w/ the immersion blender to thicken -- just a few pulses.
  7. add the frozen corn and peas, continue to simmer until cooked-through; 5 minutes or so.
  8. finish w/ lime juice & avocado.

© 2013 c. c. villani @ "mission: insatiable -