An easy, yet tasty chili - perfect to warm you up on a late November afternoon.
Makes about 8 cups
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
1½ pounds ground turkey
3½ 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
Shredded Cheddar, sour cream, sliced green onion, chopped cilantro for serving
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
1. 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.
2. 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.
3. 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.
4. The cooking time is set for 8 minutes at 285°F on Speed 2.
5. Add 1½ pounds ground turkey with 3½ tablespoons chili powder, teaspoon cumin, ½ teaspoon each oregano and kosher salt, ¼ teaspoon each allspice, cinnamon and coriander.
6. The cooking time is set for 15 minutes at 285°F on Speed 2.
7. 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.
8. The cooking time is set for 1 hour at 210°F on Speed 1.
9. Taste and adjust seasoning according to preference.
10. Serve immediately. Garnish bowls with shredded Cheddar, sour cream, green onions and cilantro.