Turkey Chili with Cilantro and Green Onion Pesto

Turkey Chili
Karry Hosford
http://pgoarelish2.files.wordpress.com/2011/12/dsc_0023.jpg?w=150
  • Yield: 6 servings

Chili is one of the easiest dishes to turn into a healthful meal. In this version, ground lean turkey is used and the proportion of ingredients is tipped in favor of the veggies.

Ingredients

Chili:
1pound ground lean turkey
1cup diced red onion
1cup diced green bell pepper
1cup diagonally sliced carrots
2medium zucchini (total 1 pound), quartered lenghwise and sliced 1/2-inch thick
1 (28-ounce) can crushed tomatoes
1 (15 1/2-ounce) can black beans, rinsed and drained
2cups water
1tablespoon chili powder, or to taste
1teaspoon ground cumin
1teaspoon dried oregano
Salt and pepper to taste
1 (7 1/2-ounce) can chipotle chiles in adobo sauce
3cups hot cooked brown rice
Pesto:
3tablespoons pistachio nuts
1 1/3cups packed fresh cilantro
1/2cup packed fresh flat-leaf parsley leaves
3 green onions (white and light green parts), chopped
3tablespoons water
2tablespoons extra-virgin olive oil
1tablespoon lime juice
2tablespoons grated Parmigiano Reggiano cheese
1/4teaspoon salt
Freshly ground black pepper

Instructions

  1. To prepare chili, heat a Dutch oven or large pot over medium-high heat.  Crumble turkey into pot; cook, stirring to crumble, until turkey is browned.  Add onion, green pepper, carrots and zucchini.  Cook, stirring occasionally, until onion is softened, about 8 minutes.  Add tomatoes, beans, water, chili powder, cumin, oregano, salt and pepper.
  2. Remove 2 chiles and 1 teaspoon adobo sauce from can; reserve remaining chiles and sauce for another use. Mince the chiles; add minced chiles and the 1 teaspoon adobo sauce to chili; stir to combine.  Cover and bring to a simmer, reduce heat and simmer 45 minutes.
  3. To prepare pesto, place pistachios in processor and finely chop.  Add cilantro, parsley and onion; pulse to coarsely chop.  With motor running, add water, oil, lime juice, cheese, salt and pepper and process until blended.   (Makes about 3/4 cup pesto).
  4. Serve chili with rice and pesto.

Nutritional Info *per serving

  • Calories 420
  • Fat 14g
  • Saturated Fat 3g
  • Cholesterol 45mg
  • Sodium 800mg
  • Carbohydrate 5og
  • Fiber 10g
  • Sugars 9g
  • Protein 25g
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