08 May 2010

Shredded Turkey Chili Mac

This is healthy comfort food at its best, not to mention a great way to utilize leftover turkey from Thanksgiving. But since this is so delicious you won't want to make it just once a year, I recommend purchasing and slow-cooking a frozen turkey breast the day before. For an extra health boost, buy organic.

Shredded Turkey Chili Mac

2 cups chopped onion
1 cup chopped green pepper
1/4 cup olive oil
4 garlic cloves - chopped fine
2 - 35 oz. cans of stewed, crushed tomatoes
2 - 15 oz. cans of kidney beans, undrained
1 small can of tomato paste
2 tbsp. chili powder
1 cup chicken or turkey stock
1 tbsp. cumin
2 tsp. crushed red pepper flakes (optional if you don't want a lot of spice or add more if you prefer your mouth to be on fire)
1 tsp. oregano
1 tbsp. kosher or sea salt
1/2 tsp. ground black pepper
3 to 4 cups shredded, cooked turkey
1 - 3 tbsp. of sugar to reduce the acidity (opt.)
16 oz. of organic whole wheat or brown rice macaroni

In a large 8 quart pot, heat oil over medium high heat and cook the onion and green pepper, stirring till golden brown (about 5 minutes). Add garlic, chili powder, cumin, and red pepper flakes and stir for 2 minutes. Add more oil if needed.

Add tomatoes, paste, stock, beans, oregano, salt, pepper, and turkey. Bring to a simmer then reduce heat to low. Simmer uncovered for 1 hour. Salt to taste. Add sugar. While the chili cooks, make pasta as directed. If you prefer to eat the chili without the pasta-- go for it!

Garnish with shredded low fat or soy cheese or a dollop of lite sour cream.

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