Turkey Chili
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Turkey Chili

Submitted by: System User

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Servings: 4

(David Kirsch, The Ultimate New York Body Plan)


    1 tsp. paprika

    1 tsp. ground cumin

    1/8 tsp. cayenne pepper

    2 c. plum tomatoes

    1/2 c. chicken stock

    1 bay leaf

    2 tsp. butter

    16 oz. ground turkey

    sea salt & black pepper to taste

    1 c. red bell pepper

    1 med. onion

    2/3 c. celery

    1 clove garlic

    2 tsp. chili powder


Prepare the vegetables: Coarsely chop the red bell pepper, onion, and celery. Mince the garlic. Chop the tomatoes.

Heat half of the butter in a 3-quart saucepan over high heat. Add the turkey, and season to taste with the salt and black pepper. Break up the turkey and cook for 4–5 minutes, or until browned. Remove to a bowl and cover to keep warm.

Reduce the heat to low, heat the remaining butter, and cook the red pepper, onion, celery, and garlic for 3–5 minutes, or until vegetables begin to soften. Add the chili powder, paprika, cumin, and cayenne and cook, stirring, for 1 minute. Increase the heat to medium, and add the tomatoes, stock, and bay leaf. Bring to a boil over high heat. Reduce the heat to medium-low, and simmer uncovered for 15 minutes.

Add the browned turkey, and simmer 5 minutes more. Remove and discard the bay leaf before serving.

*Note: This is chili, NOT soup, so there is not a ton of liquid in the final dish. If you want this dish to be more "soup-y," increase the amount of chicken broth or add some water.