Wednesday, January 4, 2012

Jessica Seinfield's Turkey Chili

Submitted by Cathy D.

Nonstick cooking spray
1 tablespoon olive oil
1/2 c chopped red onion
1 lb ground lean turkey
2 cloves garlic, minced
1 Tbs chili powder, or to taste
1 tsp salt
1/4 tsp sweet paprika
1/8 tsp pepper
1 (15 oz) can chopped tomatoes
1 (26 oz) carton reduced-fat low-sodium chicken broth
1/2 c red pepper puree
1/2 c carrot puree
1/4 c cornmeal
2 tbs flaxseed meal
1 (15 oz) can kidney beans drained and rinsed

1) Coat the bottom of a large pot with cooking spray and set over medium heat. When the pot is hot, add the oil. Add the onion and cook until it begins to soften, about 2 mins.
2) Meanwhile sprinkle the turkey with the garlic, chili powder, salt, paprika, and pepper. Add the turkey to the pot and cook, stirring occasionally, until the turkey is no longer pink, 5-6 mins.
3) Stir in the tomatoes. Add the broth, red pepper puree, carrot puree, cornmeal, and flaxseed meal and stir well. Bring to a boil, reduce the heat, and simmer, covered, 15 to 20 mins, or until the flavors have blended. Stir in the beans and cook a little longer, just to heat them through.

Prep:15 mins Total: 30 mins Serves 8

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