Soups
Turkey Chili
Makes about 8 cups
Turkey Chili
Makes about 8 cups
An easy, yet tasty chili - perfect to warm you up on a late November afternoon.
Nutritional information per cup: Calories 216 (32% from fat)
carb. 15g
pro. 22g
fat 8g
sat. fat 2
Col. 60mg
sod. 319mg
calc. 211mg
fiber 6g Gluten Free
carb. 15g
pro. 22g
fat 8g
sat. fat 2
Col. 60mg
sod. 319mg
calc. 211mg
fiber 6g Gluten Free
Ingredients
- 2 garlic cloves
- 1 onion, cut to fit medium feed tube
- 1 red bell pepper, seeded and cut to fit medium feed tube
- 1 teaspoon olive oil
- 1 ½ pounds ground turkey
- 3 ½ tablespoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt
- ½ teaspoon dried oregano
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground coriander
- 1 can (14.5 ounces) diced tomatoes
- 1 cup chicken broth, low sodium
- 1 can (15.5 ounces) kidney beans, strained
Preparation
- Insert Metal Chopping Blade. Add 2 garlic cloves to the work bowl.
- Secure the Cooking Lid. The processor is set to chop for 8 seconds on Speed 12.
- Replace the Metal Chopping Blade with the Dicing Disc Set.
- Secure the Food Processor Lid. Dice 1 onion and 1 red pepper on Speed 12.
- Replace the Dicing Disc Set with the Stirring Paddle. Scrape the sides of the work bowl and add a teaspoon of oil.
- Secure the Cooking Lid with the Steam Cap removed. The cooking time is set for 8 minutes at 285°F on Speed 2.
- Add 1 ½ pounds ground turkey with 3 ½ tablespoons chili powder, teaspoon cumin, ½ teaspoon each oregano and kosher salt, ¼ teaspoon each allspice, cinnamon and coriander.
- The cooking time is set for 15 minutes at 285°F on Speed 2.
- Break up turkey with the spatula.
- Stir in the can of diced tomatoes, cup of chicken broth and can of kidney beans.
- Secure the Cooking Lid with Steam Cap in place. The cooking time is set for 1 hour at 210°F on Speed 1.
- Taste and adjust seasoning according to preference.
