ISO: Crockpot Chili made with Turkey...

[cama_cook]

I'm having some friends over this Sat and I was thinking of making a big pot of Chili and maybe some cornbread to go with it. I will have some non-red meat eaters in the crowd so I'm looking for a T&T Chili Recipe made with Turkey that can be made in a crockpot... Also - if you have any good cornbread recipes please feel free to pass them along. :) Thanks a ton!!

[memartha]

This is my no-brainer Crock pot Chili recipe. You can double it if necessary.

EXTRA EASY TURKEY CHILI

1 lb. ground turkey, cooked
1 pkg. dry chili seasoning mix (Old El Paso or similar)
16-oz. can chili beans in sauce
1 can crushed Italian-style tomatoes (28 oz)
1 cup water

Crumble cooked turkey in bottom of slow cooker. Add remaining ingredients. Stir. Cover. Cook on high 4 hours or low 6-8 hours. Stir halfway through cooking time.
Serve with assorted toppings (chopped scallions or red onions, shredded cheese).

Makes 4-6 servings

[chefjon]

This is a really good chili from the latest CL. I'm sure you can do it in the crock pot if you brown the meat first.

Mexican Black Bean Sausage Chili

You may need to thin the chili with water if you've made it ahead. Or combine the sausage ingredients in advance, and finish the chili later.

Sausage:
1 1/2 tablespoons Hungarian sweet paprika
2 tablespoons minced garlic
3 tablespoons dry red wine
2 tablespoons sherry vinegar
2 teaspoons ancho chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander
1/2 teaspoon black pepper
Dash of kosher salt
3/4 pound lean ground pork
3/4 pound ground turkey breast

Chili:
2 tablespoons olive oil
2 cups diced onion (about 2 medium)
1 tablespoon ground cumin
1 tablespoon finely minced garlic
2 teaspoons dried oregano
3 canned chipotle chiles in adobo sauce, minced
4 (15-ounce) cans black beans, rinsed and drained, divided
3 cups fat-free, less-sodium chicken broth, divided
3 cups water
2 (14.5-ounce) cans no salt-added diced tomatoes, drained
1/4 cup freshly squeezed lime juice
1/4 cup very finely chopped cilantro, divided
Low-fat sour cream (optional)
Sliced green onions (optional)

To prepare sausage, combine first 12 ingredients in a large bowl. Cover and refrigerate overnight.
To prepare chili, heat oil in a large saucepan over medium-high heat. Add sausage mixture; cook 7 minutes or until browned, stirring to crumble. Add onion, 1 tablespoon cumin, 1 tablespoon garlic, 2 teaspoons oregano, and chiles; cook 4 minutes or until onion is tender. Place 1 1/2 cups black beans and 1 cup broth in a food processor; process until smooth. Add puréed beans, remaining beans, remaining 2 cups broth, water, and tomatoes to pan; bring to a boil. Reduce heat, and simmer, partially covered, 45 minutes or until slightly thick. Stir in juice and cilantro. Ladle about 1 3/4 cups chili into each of 6 bowls. Garnish each serving with sour cream and sliced green onions, if desired.

Yield: 6 servings

NUTRITION PER SERVING
CALORIES 395(27% from fat); FAT 11g (sat 2.9g,mono 6g,poly 2.1g); PROTEIN 35.3g; CHOLESTEROL 78mg; CALCIUM 128mg; SODIUM 989mg; FIBER 13.7g; IRON 6mg; CARBOHYDRATE 40.4g


For the cornbread, how about:



Pan-Roasted Corn-and-Cumin Corn Bread

Cooking spray
1 cup frozen whole-kernel corn, thawed
1 teaspoon ground cumin
2 tablespoons vegetable oil, divided
1 cup yellow cornmeal
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup low-fat buttermilk
1 large egg

Preheat oven to 400°.
Place an 8-inch cast-iron skillet or ovenproof heavy skillet coated with cooking spray over medium heat until hot. Add corn and cumin; sauté 3 minutes or until lightly browned. Place corn mixture in a large bowl; set aside. Coat skillet with 2 teaspoons oil. Place in a 400° oven for 10 minutes or until hot.

Add cornmeal and next 4 ingredients (cornmeal through salt) to corn mixture. Combine 4 teaspoons oil, buttermilk, and egg in a bowl; add to cornmeal mixture, stirring just until moist. Spoon into preheated skillet. Bake at 400° for 40 minutes or until a toothpick inserted in center comes out clean.

Yield: 8 servings (serving size: 1 wedge)

NUTRITION PER SERVING
CALORIES 177(25% from fat); FAT 4.9g (sat 1.1g,mono 1.5g,poly 1.9g); PROTEIN 5.1g; CHOLESTEROL 29mg; CALCIUM 95mg; SODIUM 228mg; FIBER 1.8g; IRON 1.7mg; CARBOHYDRATE 28.4g

Cooking Light, NOVEMBER 1997