Wegmans Executive Chef Mark Makovec shops for the ingredients and shows you how to make this popular cold-weather dish. Not to spicy but extremely flavorful and truly comforting. This low fat turkey chili is an ideal family supper on chili fall and winter nights to warm your heart and and satisfy your screaming belly.
Lean ground turkey
2 Pound (94% lean)
12 Clove (60 gm), peeled, finely chopped
Sweet red peppers
1 Pound, dice
12 Ounce, dice (Food You Feel Good About Cleaned and Cut Diced)
12 Ounce (Food You Feel Good About Cleaned and Chopped)
Mexican chili powder
Fresh bay leaves
6 (or 2 dried)
Canned diced tomatoes
29 Ounce (2 cans (14.5 ounce each))
1 Carton (1 l) (Food You Feel Good About Chicken Culinary Stock)
1. Heat oil in large stockpot on medium-high until oil faintly smokes. Add ground turkey. Crumble and sear until lightly browned, about 5 minutes.
2. Add garlic, peppers, and onions to browned ground turkey. Stir in chili powder, salt, Worcestershire sauce, soy sauce, bay leaves, cloves, and cumin. Saute a few minutes until onions and peppers are soft.
3. Add tomatoes and stock. Bring to a simmer.
4. Add beans and continue to simmer, uncovered, on medium-low about 45 minutes, stirring occasionally.
5. Remove and discard bay leaves.
6. Ladle chili into warmed bowls and serve with crusty bread or corn bread or serve over rice if you like.
Chili tastes even better the next day when the flavors have melded, so save some for leftovers or make it a day ahead.