Indian Curry Chili
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 182.0
- Total Fat: 5.7 g
- Cholesterol: 26.7 mg
- Sodium: 354.3 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 5.0 g
- Protein: 12.2 g
View full nutritional breakdown of Indian Curry Chili calories by ingredient
Introduction
I used Cooks Illustrated's technique to keep the turkey from completely disintegrating into the sauce part. If that doesn't matter to you, add it all in the beginning. Also, I use a little less liquid than some- I like my chili thick with not a lot of liquid. If you prefer a more liquid chili, add additional tomatoes or some stock/water.Play around with the spices. Whatever you have on hand, taste as you go to make sure it's what you want.
Like most chili, this was really what I had on hand/what i felt like. If you want other veggies, go ahead. You can add lentils, potatoes, squash or cauliflower to keep the flavors a bit more traditional (not that this is exactly traditional). I used Cooks Illustrated's technique to keep the turkey from completely disintegrating into the sauce part. If that doesn't matter to you, add it all in the beginning. Also, I use a little less liquid than some- I like my chili thick with not a lot of liquid. If you prefer a more liquid chili, add additional tomatoes or some stock/water.
Play around with the spices. Whatever you have on hand, taste as you go to make sure it's what you want.
Like most chili, this was really what I had on hand/what i felt like. If you want other veggies, go ahead. You can add lentils, potatoes, squash or cauliflower to keep the flavors a bit more traditional (not that this is exactly traditional).
Number of Servings: 12
Ingredients
-
2 tbsp olive oil
6 cloves garlic, minced (roughly 2 tablespoons)
1 piece of ginger (about thumb sized), minced
2 large red peppers, chopped into about 1/2 inch chunks
2 med- large onions, chopped fine (about 2 cups)
Ground cumin
Curry Powder
Turmeric
Fenuegreek
Cayenne pepper
Cardomon
Coriander
1 lb ground turkey, 93% lean
2 cans chickpeas (garbanzo beans), rinsed and drained
2 28 oz can of crushed tomatoes
1 10 oz package of frozen spinach
Directions
Heat oil in large heavy-bottomed nonreactive Dutch oven over medium heat until shimmering but not smoking, 3 to 4 minutes. Add onions, bell pepper, garlic, ginger and spices.
Cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes.
Increase heat to medium-high and add half the turkey; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes.
Add chickpeas, tomatoes and 1 teaspoon salt; bring to boil, then reduce heat to low and simmer, uncovered, stirring occasionally, for 30 minutes.
Pat remaining 1/2 pound turkey together into ball, then pinch off teaspoon-sized pieces of meat and stir into chili. Add spinach (I also threw in a few bay leaves- totally optional).
Continue to simmer about 10-15 minutes longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until turkey is tender and chili is dark and thick. Adjust seasoning with additional salt.
Serve with brown rice or naan.
Makes 12 1 cup servings at 182 cals or 1.5 cups at 273 cals.
Number of Servings: 12
Recipe submitted by SparkPeople user BUUKWORM14.
Cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes.
Increase heat to medium-high and add half the turkey; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes.
Add chickpeas, tomatoes and 1 teaspoon salt; bring to boil, then reduce heat to low and simmer, uncovered, stirring occasionally, for 30 minutes.
Pat remaining 1/2 pound turkey together into ball, then pinch off teaspoon-sized pieces of meat and stir into chili. Add spinach (I also threw in a few bay leaves- totally optional).
Continue to simmer about 10-15 minutes longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until turkey is tender and chili is dark and thick. Adjust seasoning with additional salt.
Serve with brown rice or naan.
Makes 12 1 cup servings at 182 cals or 1.5 cups at 273 cals.
Number of Servings: 12
Recipe submitted by SparkPeople user BUUKWORM14.