Wednesday, September 29, 2010

Sweet Turkey Chili with Jack-Corn Muffins

Welcome back chili; it has been a long time. This recipe from Cooking Light magazine instantly caught my eye because of the turkey, but it wasn't until I read the ingredients that I knew I would love it. I mean, chocolate? In a chili? It is so tasty! The hint of cinnamon and melted chocolate add a richness and sweetness that is delicious. If you have a dutch oven, you can brown the turkey meat directly in the dutch oven then add the remaining ingredients. Otherwise, you may have to do a little pan switch-a-roo. The corn muffins are just icing on the cake! I hope you enjoy!

Chili:
  • 4 oz. uncooked spaghetti (if you'd like to serve it over spaghetti)
  • 8 oz lean ground turkey
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper (about 1 medium)
  • 1 tbsp bottled minced garlic (or 4 cloves, minced)
  • 1 tbsp chili powder
  • 2 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/4 tsp ground cinnamon
  • 1/8 tsp allspice
  • 1/2 cup fat-free less-sodium chicken broth
  • 1 (15 oz) can kidney beans, rinsed and drained
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 2 1/2 tbsp chopped semi-sweet chocolate
  • 1/4 tsp salt
  • 3/4 cup (3 oz) shredded cheddar cheese (for topping)

Jack-Corn Muffins:

  • 1 (8.5 oz) package corn muffin mix
  • 1/2 cup shredded Monterrey jack cheese (or similar)
  • 2ish tbsp chopped jalapeno peppers
  • 1/2 cup corn kernels
  • 1/3 cup low-fat milk
  • 1 large egg
  1. For chili, while pasta cooks, add turkey to a large skillet; cook for 3 minutes, stirring to crumble.
  2. Add onion, bell pepper, and garlic; saute 3 minutes.
  3. Stir in chili powder, tomato paste, cumin, oregano, cinnamon, and allspice; cook one minute.
  4. Transfer to larger pot (unless using a dutch oven) and add broth, beans, and tomatoes. Bring to a boil. Cover, reduce heat, and simmer 2o minutes, stirring occasionally.
  5. Meanwhile, for muffins, preheat oven to 400 degrees. Spray muffin cups with cooking spray. Mix all ingredients together in a medium sized bowl. Divide batter evenly among 6-8 muffin tins. Bake at 400 degrees for 16 minutes or until browned.
  6. Remove chili from heat; stir in chocolate and salt. Serve over spaghetti. Top with cheese if desired.

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