Monday, March 15, 2010

Turkey Chili

I am slowly integrating some gluten-free items into my diet. I have been on a really big soup kick lately and Aaron doesn't really like to eat it for dinner. So, since I put him on an airplane back to Bethel this morning, bring on the soup!

I picked up veggies and meat to try to make soup tonight. I decided I would try to make some Turkey Chili. I have another soup planned for St. Pats that requires beef, so I didn't want regular chili. I also don't like chili. I avoid eating it every chance I get. So, this is the big trial... Can I eat something that I don't normally like because it is gluten-free...

So here is my recipe for Turkey Chili... I didn't really start with one, I just started throwing stuff in. So far, it tastes pretty good!

1-2 lbs. Turkey (I used "strips" because that is what I found at the store... you could use ground...)
roughly 2 tbs. flour seasoned with salt & pepper (I realize that I said earlier that this recipe is gluten-free... I don't have any flour in the house that isn't wheat based, so I used what I have... I'll experiment later with gluten-free flour, or omit altogether if I use ground turkey)
2 tbs. olive oil
2 stalks of celery, cut in approx. 1/4-1/2 inch bits
2 carrots, cut about the same size as celery
1 white onion, roughly chopped
3 cloves of garlic, finely minced
1 jalapeno, finely minced (I minced the garlic and jalapeno together in a slap-chop type device)
2 orange bell peppers (I used orange because I like orange, use whatever kind you like)
2-3 cups of chicken stock
1 6 oz can of tomato paste
1 can of red kidney beans
1 can of cannelloni beans

I also used the following seasonings, to taste (your taste preferences may differ)

So, I started by prepping the veggies. When I was ready to start cooking, I dredged the turkey bits in the flour mixture, heated the olive oil in a crock pot, and browned the turkey. When the turkey was cooked, I added the jalapeno/garlic mixture to the pot and sauteed a bit. Then I added the other aromatics to saute for about 5 minutes. Then I added the orange peppers. Once the veggies start to soften, add the seasoning mix. I didn't measure the seasonings... If I were to guess, I would say that I used about 1-1 1/2 tsp of each of the New Mexico Red Chili and the Cumin. Salt, pepper, and the other rosemary mix were added to taste. Stir the veggie/meat mix to disperse the seasonings throughout. Mix some of the chicken broth with the tomato paste and add the the rest of the chicken broth and loosened tomato paste into the pot... Simmer for about 10-15 minutes. Drain, rinse, and add the beans. Keep simmering for a while. I also added some steamed rice from my fridge that was left over from some Chinese take-out a few days ago. It worked out to about a cup of pre-cooked rice... The finished product looks like this:

I'll be taking some for leftovers tomorrow for lunch, and freezing the rest. I'll let everyone know how the fridge/freezer effects the chili.

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