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Turkey Eggplant Chili
This is a very quick to make chili by
Katherine Grasso of Park Ridge, New Jersey. If you have not eaten eggplant or have
not liked it in the past please try this recipe.
turkey chili with eggplant |
I N G R E D I E N T S
2 tablespoons vegetable oil
1 medium yellow onion, chopped
1 medium eggplant, chopped
1 tablespoon chile powder (use a good ancho or New Mexico) powder
3/4 teaspoon cayenne pepper
1 pound ground turkey (request white meat if you want to keep the lowest calories
possible)
1 15 - 16 ounce can red kidney beans, rinsed, drained
1 15- 16 ounce can black beans, rinsed, drained
1 8 ounce can tomato sauce
2 celery ribs, chopped
1 green bell pepper, chopped
3 large garlic cloves, peeled, chopped
1 teaspoon cumin, ground
I
N S T R U C T I O N S
Heat oil in a large deep skillet over medium heat. Add the eggplant, onion, chile
powder and cayenne and cook until the vegetables are tender, stirring frequently, about 7
minutes
Break turkey meat into pieces and add to the pan and cook until no longer pink.
Break the meat apart with the back of your spoon as the meat cooks about 5 minutes.
Add all beans, tomato sauce, celery, bell pepper, garlic and cumin and bring to a simmer.
Cook for about 30 minutes stirring frequently.
Can be prepared at least 1 day ahead.
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