Smokey Southwestern

Chipotle Turkey Chili

2 Tablespoons canola oil

6 pounds ground turkey breast

6 large cloves garlic, finely chopped

2 large white onions, finely chopped

2 red bell peppers,

roasted, peeled, and cut into 1-inch dice

1/2 pound sweet corn

3 large poblano chiles,

roasted, peeled, and cut into 1-inch dice

1 1/2 28-ounce cans diced tomatoes

1/2 cup tomato paste

2 quarts water

1 15-ounce can soy beans, drained

2 15-ounce cans black beans, drained

1 butternut squash (about 2 pounds),

peeled and cut into 1-inch dice

1/2 can chipotle chiles, puréed

1 1/2 Tablespoons cumin

3 Tablespoons ancho chile powder

1/4 cup fresh lime juice

1 bunch cilantro, chopped

salt & freshly ground black pepper

low-fat sour cream

shredded low-fat cheddar & monterey jack cheese

warm corn cread

1. Heat oil in a large stockpot. Season turkey with salt and pepper. Cook over moderate heat until browned, about 15 minutes. Transfer to a plate.

2. Add the garlic and onions to the stockpot and cook over low heat, stirring occasionally, until softened, about 10 minutes.

3. Add the red bell peppers, ancho, poblano, and chipotle chiles, cumin, lime juice. Cook, stirring, for 5 minutes.

4. Add the tomatoes, tomato paste and water. Bring to a simmer.

5. Return the turkey to the stockpot and bring to a boil. Cover and simmer over low heat about 1 hour.

6. Skim fat from chili.

7. Add the butternut squash. Simmer over low heat until the squash is tender, about 15 minutes.

8. Add the beans, corn, and cilantro. Cook 5 more minutes.

9. Season to taste with salt and pepper, then ladle into chili mugs or bowls.

Garnish with cheddar, Monterey jack cheese & cilantro. Serve with low-fat sour cream and warm corn bread.

Yields 10 to 12 servings

Healthy; Make-ahead

Active time = 1 hour

Total time = 2 hours, 30 minutes

Recipe by:

Chef Lisa J. Stroh

Ambrosia Personal Chef Services, San Rafael, California

http://www.cheflisa.net

November 7, 2006