Seeking some new culinary ideas, I DVR'd the latest episode of The Pre-Game Meal with Shannon Allen (http://www.necn.com/pages/pregamemeal/). In case you live under a rock or don't chat with me regularly, you'll know Shannon's husband as my man crush Ray Allen, future Hall of Famer of the Boston Celtics. The latest episode of Shannon's show featured Wes Welker of the New England Patriots. Welker and Allen (mostly Allen) prepared a few beautiful dishes, but one in particular caught my eye. She made a dish she called "Touchdown Turkey Chili." It is loaded with vitamins, fiber, and protein. Check out the full recipe below:
Touchdown Turkey Chili
Serves 6
2 tablespoons extra-virgin olive oil
1 Vidalia onion, diced
1 red bell pepper, halved, cored, seeded, and chopped
1 green bell pepper, halved, cored, seeded, and chopped
1 jalapeño, finely chopped
3 garlic cloves, minced
1 tablespoon chili powder
1 tablespoon ground cumin
Kosher salt and fresh ground black pepper
2 pounds ground turkey
1 (28-ounce) can whole tomatoes, drained and hand-crushed
1 (15-ounce) can red pinto beans, rinsed and drained
4 shakes hot sauce, such as Tabasco
1 ounce unsweetened chocolate
1 handful fresh cilantro, coarsely chopped
Coat a large stockpot with the oil and place over medium heat. When the oil is hot, add the onion, peppers, jalapeño, and garlic. Season with chili powder, cumin, and 1/2 teaspoon each salt and pepper. Cook and stir until the vegetables are tender and fragrant, about 3 minutes.
Add the ground turkey, breaking it up with a wooden spoon, and cook until the meat begins to brown, about 3 minutes. (If using beef, I would suggest draining off fat; but, turkey is such lean meat that we want to keep in whatever juices it has).
Add the tomatoes, crushing them through your fingers into the pot. Add the beans, hot sauce, and chocolate. Cook, uncovered, stirring occasionally, until thick, about 10 minutes.
The chili should be brown in color, thick in consistency and have a spicy, firey scent!
Ladle the chili into bowls and garnish with cilantro.
Serves 6
2 tablespoons extra-virgin olive oil
1 Vidalia onion, diced
1 red bell pepper, halved, cored, seeded, and chopped
1 green bell pepper, halved, cored, seeded, and chopped
1 jalapeño, finely chopped
3 garlic cloves, minced
1 tablespoon chili powder
1 tablespoon ground cumin
Kosher salt and fresh ground black pepper
2 pounds ground turkey
1 (28-ounce) can whole tomatoes, drained and hand-crushed
1 (15-ounce) can red pinto beans, rinsed and drained
4 shakes hot sauce, such as Tabasco
1 ounce unsweetened chocolate
1 handful fresh cilantro, coarsely chopped
Coat a large stockpot with the oil and place over medium heat. When the oil is hot, add the onion, peppers, jalapeño, and garlic. Season with chili powder, cumin, and 1/2 teaspoon each salt and pepper. Cook and stir until the vegetables are tender and fragrant, about 3 minutes.
Add the ground turkey, breaking it up with a wooden spoon, and cook until the meat begins to brown, about 3 minutes. (If using beef, I would suggest draining off fat; but, turkey is such lean meat that we want to keep in whatever juices it has).
Add the tomatoes, crushing them through your fingers into the pot. Add the beans, hot sauce, and chocolate. Cook, uncovered, stirring occasionally, until thick, about 10 minutes.
The chili should be brown in color, thick in consistency and have a spicy, firey scent!
Ladle the chili into bowls and garnish with cilantro.
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