Recipe - Best Turkey-Vegetable Chili

1 tablespoon Vegetable oil
2 lg Yellow onions; chopped
4 Cloves (large) or
8 Cloves (small) garlic;
chopped
1 lg Eggplant; about 1 to 1
One half pounds; peeled and
minced
1 pound Mushrooms; minced
1 pound Lean ground turkey breast
1 cn (32oz) tomato sauce
2 tablespoon Chili powder
2 tablespoon Ground cumin
4 teaspoon Paprika
1 teaspoon Cayenne pepper
Salt and pepper to taste
1 pound Cooked kidney or pinto beans

Date: Mon, 25 Mar 96 13:05:40 EST

submitted by: crystald@ruf.rice.edu: This recipe is submitted by Crystal
Davis

of Houston, Texas. The basic recipe is adapted from "Chicken Chili" in Pure
& Simple by NeimanMarcus. 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 twocup servings Each: 3 protein exchanges, 2 vegetable
exchanges, One fourth fat exchange

DAVE DAVIDG@CLAM.RUTGERS.EDU

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RECIPE ARCHIVE 26 MARCH 1996

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