12 FOUR SEASONS BREEZE | DECEMBER 2016
• 1½ tsp. olive oil
• 1 lb. lean ground turkey
• 1 red bell pepper, chopped small
• 1 yellow onion, chopped small
• 5 garlic cloves, minced
• 1 28 oz. can crushed tomatoes
• 1 14 oz. can kidney beans, drained and
rinsed
• 1 14 oz. can black beans, drained and
rinsed
• 1 14 oz. can pinto beans, drained and
rinsed
• 1 cup frozen sweet corn
• 1½ tsp. cumin
• 1 tsp. unsweetened cocoa powder
• ½ tsp. garlic powder
• 1½ Tbsp. chili powder
• ½ tsp. paprika
• ¾ tsp. dried oregano
• ½ tsp. ground cayenne pepper
• ½ tsp. salt
• ½ tsp. ground black pepper
• 2 tsp. reduced sodium soy sauce
• 2 cups water
DIRECTIONS
Chef 's Corner
By Randy Balt
INGREDIENTS
Turkey
& Veggie
Chili
This healthy turkey and veggie chili will be great for the cooler
winter days ahead. The flavors are wonderful and become richer
as leftovers the next day. It provides just the right balance of
sweetness from the corn, heat from the spices, and freshness from
the vegetables.
Prep Time: 5 mins. • Cook Time: 40 mins. • Total Time: 45 mins.
• Serving Size: 2 cups • Serves: 6
1. Heat the oil in a large heavy bottom pot over medium heat.
2. Add the turkey and cook until browned, stirring to break it up
as it cooks.
3. Add the onion, red bell pepper, and garlic, and cook for a few
minutes, stirring, until tender.
4. Mix in canned tomatoes, beans, corn, spices, and soy sauce. Add
the water and stir to combine.
5. Bring the chili to a boil, and then reduce heat to low and
simmer partially covered for about 30 minutes until the chili
thickens. (If you're finding that your chili isn't thickening to
your desire, try removing the lid completely.)
6. Serve with freshly baked corn bread.
