Turkey Veggie Chili

Name: Turkey Veggie Chili
Cuisine: British
Ingredients: 1 cup lime juice. I use this in lieu of cooking oil because it adds a fantastic flavor and, obviously, no fat. I've also used chicken and veggie stock for this purpose as well; 2 lb ground turkey; 1 lb ground chicken; 2 tablespoons chili powder; 2 tablespoons ground cumin; 2 teaspoons kosher salt; 2 teaspoons hot smoked paprika; 2 teaspoons ground coriander; 1 teaspoon cayenne pepper; 1 tablespoon freshly ground black pepper; 1 1/2 red onion, diced; 6 garlic cloves, peeled and minced; 1 head broccoli, separated and roughly chopped; 1 red pepper, seeded and diced (if you want, you can roast it first, that adds a terrific flavor.); 1 green pepper, seeded and chopped; 1 jalapeño, seeded and finely chopped (wash your hands afterward to avoid accidentally rubbing your eyes. I've learned this the hard way.); 2 large tomatoes, chopped; Fresh corn of 1 cob - OPTIONAL; 2 cups fresh cilantro, roughly chopped; Feta cheese for serving - OPTIONAL; 1 large stockpot, the largest you have

Laura Rose @cook_19538689

Düsseldorf, Germany

When I started losing weight, of course I had to change the way I cooked for myself. One thing I promised myself I wouldn't do, however, was exile myself to a life of boring salads and skinless, lifeless chicken breasts. Oh no. There are too many wonderfully bold flavors out there to play with for that to happen. I was a chef, after all! I needed something healthy yet hearty.

Enter the turkey veggie chili. It's tasty. It's economical (1 pot lasts me about a week). It's filling and full of vitamins and minerals, and it's a great way to use up vegetables in the fridge that may not have made it into your other daily meals. Waste not, want not, I like to say! Because of this dynamic, this recipe varies depending on what vegetables happen to be in the house, so feel free to add and/or substitute any of your favorite vegetables as well.

For instance, note the absence of peas in this and all of my recipes. That's because I don't believe peas are food. They are little green, foul-tasting demonic bombs sent by unknown dark forces that people like to sneak into food to be evil. You will never change my mind.

BUT if you want to add those awful food destroyers to yours, then go forth and do that. Just don't try feeding it to me. I'm on to you.

Laura Rose @cook_19538689

Düsseldorf, Germany

BUT if you want to add those awful food destroyers to yours, then go forth and do that. Just don't try feeding it to me. I'm on to you.

Saved

Ingredients

1 cuplime juice. I use this in lieu of cooking oil because it adds a fantastic flavor and, obviously, no fat. I've also used chicken and veggie stock for this purpose as well
2 lbground turkey
1 lbground chicken
2 tablespoonschili powder
2 tablespoonsground cumin
2 teaspoonskosher salt
2 teaspoonshot smoked paprika
2 teaspoonsground coriander
1 teaspooncayenne pepper
1 tablespoonfreshly ground black pepper
1 1/2red onion, diced
6garlic cloves, peeled and minced
1 headbroccoli, separated and roughly chopped
1red pepper, seeded and diced (if you want, you can roast it first, that adds a terrific flavor.)
1green pepper, seeded and chopped
1jalapeño, seeded and finely chopped (wash your hands afterward to avoid accidentally rubbing your eyes. I've learned this the hard way.)
2large tomatoes, chopped
Fresh corn of 1 cob - OPTIONAL
2 cupsfresh cilantro, roughly chopped
Feta cheese for serving - OPTIONAL
1large stockpot, the largest you have

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Steps

1

Add the lime juice to the stockpot over medium heat, then immediately add the turkey, chicken, all the ground spices, onion, garlic, pepper, and 1/2 the salt. Using a long spatula, break up the meat as it cooks until it is in tiny pieces. Let cook for 10 minutes, or until no pink is visible.
2

Add the broccoli, tomatoes, red and green peppers, jalapeño, and corn. Sprinkle the rest of the salt over. This helps pull the liquid from the tomatoes so they cook more evenly. Let simmer for 25 minutes before taking off the heat.
3

Using a wooden spoon, stir in 1 3/4 cup of the cilantro, reserving about 1/2 cup for serving.
4

Serve in bowls topped with the feta cheese (if you wish) and fresh cilantro. **Important safety tip** Let the batch of chili cool down to lukewarm - up to 90 minutes after cooking - before putting it in the refridgerator. This will keep the inside of your fridge at the proper temperature for safe food storage.