Keep sports fans happy with game day turkey chili

The Guardian (Charlottetown) - - FOOD/COMMUNITY - BY MELISSA D’ARA­BIAN

Ev­ery­one has a favourite chili recipe, and this is the time of year to break out yours, in­vite over some friends and yell at foot­ball play­ers on TV.

Maybe it’s time to try a new, health­ier recipe, too? Chili is clas­sic Amer­i­can com­fort food, so we au­to­mat­i­cally as­sume that it can’t be healthy. But since it is so darned tasty, it’s worth the price of ad­mis­sion to try. And while I’m not against the oc­ca­sional in­dul­gence, I also love a recipe that man­ages to be both com­fort­ing and healthy.

En­ter my game day turkey chili. Stay with me, here. This will not be your typ­i­cal turkey chili be­cause I have a few tricks up my sleeve. Don’t get me wrong, I love a good turkey chili. But they do oc­cupy a spe­cial place in the strat­i­fied chili ecosys­tem. Put them in a chili com­pe­ti­tion and you’ll see they land well below the fatty brisket chilies that fea­ture tiny pud­dles of tasty melted fat that pleas­antly coat the palate.

Turkey chili, if I’m hon­est, has been rel­e­gated to the “at least it’s hot” sta­tus for too long.

Here are my tricks. First, make it a red chili. White chili step aside for a mo­ment. The red part comes from tomato, which is healthy, and frankly just feels like com­fort food. Se­cond, skip the salt. In­stead, use soy sauce di­rectly on the meat af­ter cook­ing it. This is per­haps the great­est tip I can give you re­gard­ing ground turkey! White-ish meat in a deep red chili looks a lit­tle strange. You are re­minded that you are eat­ing The Healthy Turkey Chili.

But deepen that meat colour just a lit­tle with the soy sauce and you are back in the land of Real Meaty Chili.

The soy sauce also adds tons of rich, sa­vory meaty flavour, a big ben­e­fit for a meat that can taste a lit­tle flat.

Fi­nal tip: Add a bit of unsweet­ened co­coa pow­der, which deep­ens both the colour and the flavour. This is turkey chili done right! And so, 2016 is off to a good start.

GAME DAY TURKEY CHILI

Start to fin­ish: 45 min­utes Serv­ings: 8 2 tsp veg­etable oil, di­vided

1 pound lean ground turkey

2 tbsp low-sodium soy sauce

2 sp smoked pa­prika 1 medium yel­low onion, finely chopped 1 red bell pep­per, cored and finely chopped

12-ounce light beer Two 15-ounce cans low-sodium black beans, drained and rinsed 14-ounce can low-sodium tomato sauce Two 14-ounce cans crushed toma­toes

2 tbsp chili pow­der

Dash of cayenne pep­per

1 tsp co­coa pow­der

Hot sauce, to taste

Plain low-fat Greek yo­gurt, to serve

Chopped scal­lions, to serve

Shred­ded ched­dar or Mex­i­can cheese, to serve In a Dutch oven or other large, heavy pot over medium-high, heat 1 tea­spoon of the oil. Add the turkey and cook, break­ing it up, un­til cooked through, about 7 min­utes. Sprin­kle the turkey with the soy sauce and smoked pa­prika, then mix un­til well-coated. Con­tinue to cook un­til any mois­ture in the pot is gone, about 3 min­utes. Spoon the meat out of the pan and set aside. Re­turn the pot to the heat and add the re­main­ing oil. Add the onion and red pep­per, then cook un­til ten­der, about 5 min­utes. In­crease the heat to high, then add the beer to deglaze the pan, scrap­ing the bot­tom to loosen any stuck bits. Sim­mer for 2 min­utes. Re­turn the meat to the pot, along with the beans, tomato sauce, crushed toma­toes, chili pow­der, cayenne and co­coa pow­der. Bring to a sim­mer. Re­duce the heat to low, then sim­mer for 30 min­utes. Serve with hot sauce, yo­gurt, scal­lions and cheese on the side. Nutri­tion in­for­ma­tion per serv­ing: 320 calo­ries; 90 calo­ries from fat (28 per cent of to­tal calo­ries); 10 g fat (3 g sat­u­rated; 0 g trans fats); 50 mg choles­terol; 660 mg sodium; 33 g car­bo­hy­drate; 11 g fi­bre; 10 g sugar; 24 g pro­tein.

AP PHOTO

Ev­ery­one has a favourite chili recipe, such as game day turkey chili, and this is the time of year to break out yours, in­vite some friends over and yell at some foot­ball play­ers on TV.

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