TURKEY CHILI

Tomorrow I am hosting a baby shower.  Thinking that it would be a cool January day, I decided to make turkey chili.  It is supposed to be in the mid 70's tomorrow, but I already bought my ingredients & don't want to change my menu.  I found a great recipe on Epicurious that I modified for the criteria of my blood type guidelines (Eat Right For Your Type).  This batch came out a little spicy, but that's what I was going for.  Use fewer chilies if you don't like a spicy chili.  The mashed beans & grated sweet potato added texture & thickness to what would have otherwise been a thin chili.  The original recipe was for all white beans.  I used a mix of white & red to add color.   I used red & green bell peppers for the same reason.  Below is the result of my experiment.  The next time I make this, I may add some pureed carrots.

INGREDIENTS (to serve 12-16 people; will fill a large stockpot)

olive oil 

9 cloves garlic

4 large (or 6 med/small) onions; half diced, half cut in half & sliced thin

3 bell peppers, half diced, half cut in long strips

4 serrano chilies left whole

2 jalapeno peppers, minced

1 sweet potato, grated

2.5 lbs ground turkey (I used 2 1.25 lb packs)

1 roasted turkey breast, diced or shredded (or sub more ground turkey)

3 cans cannellini beans, drained & rinsed

2 cans red kidney beans,  drained & rinsed

1 can white beans, drained & rinsed

8-9 cups of liquid (I used beef broth) check labels carefully if you are cooking gluten-free

4 Tbsp cumin

2 Tbsp paprika

2 Tbsp chili powder

Cayanne pepper & salt to taste

Garnish - green onions, cheese, hot sauce

1.  Pre-heat the broiler.  

2.  Broil the thin sliced onions, strip of bell pepper, & 4 serrano chilies on a baking sheet lined with foil until the pepper skin blisters (it took mine 20 min).  Let the veggies cool a little, then puree.  You may need to add a little liquid.  I used some of the beef broth.  Set aside.

3.   While the vegetables cook in the broiler, cut up the rest of the vegetables, grate the potato, & dice the cooked turkey breast.

4.  In a large stockpot, saute the diced onion, garlic, jalapeno, & diced bell peppers in olive oil for about 5 minutes, stirring frequently.  Add the sweet potato after the first 2-3 minutes.

5.  Drain & rinse the beans.  Keep 1 can of cannellini, 1 can of red kidney, & 1 can of white beans whole.  Mash the other 3 cans of beans.  Set both aside.

6.  Add the 4 Tbsp cumin the the vegetables.  Mix well & cook about 30 seconds.

7.  Add the ground turkey to the stockpot.  Stir frequently until the turkey is cooked.

8.  Add the remaining liquid (I used 8 cups total, including what I added to the broiled vegetable puree), diced cooked turkey breast, whole beans, & mashed beans.  Mix well.

9.  Add the paprika, chili powder, cayenne pepper, salt.  

10.  Bring to a simmer & cook a while.  

This can be made a day ahead.  Before serving, bring the chili to a simmer.  Garnish with green onions, sour cream, cheese, hot sauce, or whatever you wish.

Following Eat Right For Your Type?  Click here to jump to Dr. D'Adamo's Typebase Index to see how the ingredients in this recipe work for you.
Do you want to learn more about the Blood Type Diet?  See the links I have posted in the left column of this site under the heading "Learn More About the Blood Type Diet."

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