28
Hearty Turkey Chili –
Cincinnati Style
Try our heart-smart variation of Cincinnati-
Style chili. When served with cooked spa-
ghetti, kidney beans, chopped onion, grated
Cheddar cheese, and oyster crackers it is
known as “Five Way Chili.”
If you prefer beef chili, you can use beef
chuck rather than turkey.
Makes 4 servings (served alone); 6 when
served Cincinnati style
1
bell pepper, cored and seeded,
cut in eighths
2
cloves garlic, peeled
½
pound (227 g) onions, peeled, cut
into 1-inch (2.5 cm) pieces
1¼
pounds (567 g) boneless, skinless
turkey breast, cut into 1-inch (2.5
cm) pieces
1
tablespoon (15 ml) good quality
olive oil
2
tablespoons (30 ml) chili powder
1
teaspoon (5 ml) ground cumin
½
teaspoon (2 ml) ground coriander
½
teaspoon (2 ml) oregano
½
teaspoon (2 ml) ground allspice
½
teaspoon (2 ml) ground cinnamon
1
small bay leaf
1½
cups (375 ml) canned crushed
tomatoes
¼
cup (50 ml) tomato paste, salt-
free if available
1½
cups (375 ml) chicken stock /
broth (low sodium, no fat)
1½
cup (375 ml) water
2
teaspoons (10 ml) wine vinegar
½
teaspoon (2 ml) kosher salt
Insert the 4 mm slicing disc; use medium
pressure to slice the peppers, then remove
and reserve. Insert the metal blade. With the
machine running, drop the garlic through the
small feed tube and process to chop, 10 sec-
onds. Scrape the work bowl. Add the onions;
pulse to chop, 10 to 12 times. Remove and
reserve.
Add half the turkey cubes to the work bowl;
pulse to chop, 10 to 12 times. Remove and
reserve; repeat with the remaining turkey
cubes.
In a large saucepot, heat half the oil over
medium heat until shimmering. Sauté the
garlic and onions until tender and lightly
browned, about 5 minutes. Stir in the chili
powder, cumin, coriander, oregano, allspice,
cinnamon and bay leaf, cook until fragrant,
about 5 minutes. While the onion mixture is
cooking, in a 12-inch (30 cm) nonstick skil-
let, heat the remaining oil over medium high
heat and brown the turkey. Do not turn until
nicely browned; break up after turning. As the
turkey is cooked, add it to the onion mixture.
When all the meat has been added, stir in
the reserved bell peppers, crushed tomatoes,
tomato paste, chicken stock, water, vinegar,
and salt. Cover loosely and bring to a boil.
Reduce the heat to low, and simmer the chili
for 2-1/2 hours, until the meat is tender and
the mixture thickens.
Serve plain, or Cincinnati style.
Preparation: 30 minutes, plus 2-1/2 hours to
cook
Nutritional analysis per serving:
Calories 302 (16% from fat) • carb. 20g • pro. 43g • fat
5g sat. fat 1g • chol. 106mg • sod. 701mg • fiber 5g
Pizza
Pesto, Cheese & Fresh
Tomato Pizza
Homemade pesto and fresh, ripe tomatoes
make this a great summertime pizza.
Makes one 14-inch (35 cm) pizza or two
9-inch (22.5 cm) pizzas, to serve 4
Pizza Dough, p. 25
½
pound (227 g) firm but ripe plum
tomatoes
½
ounce (14 g) Reggiano Parmesan,
cut in ½ inch (1.25 cm) cubes
2
ounces (57 g) fresh mozzarella,
very well chilled
1½
ounces (43 g) Italian fontina
cheese, very well chilled
3
tablespoons (45 ml) pesto, p. 26
