It’s spicy … Moroccan Turkey Chili Recipe
By popular demand, here is the recipe chefs Crystal Graham and Teresa Gauldin prepared for the Taste of the Town competition on March 27.
Inspired by the Pampered Chef recipe, the duo multiplied this recipe times seven to share with guests at the cooking competition.
This recipe for White Bean Moroccan Turkey Chili was in the running for the Best Culinary news hound competition against The News Virginian.
Results to follow.
PREP TIME: 10 minutes
TOTAL TIME: 30 minutes
YIELD: 6 servings
1 medium onion
1 jalapeno pepper
1 medium green bell pepper
1 lb. 93% lean ground turkey
3 tbsp. Moroccan Rub
4 garlic cloves, pressed
½ tsp salt
2 cans (15 oz each) Great Northern or cannellini beans, drained and rinsed
1 can tomato sauce
1 can (14.5 oz) petite diced tomatoes with garlic and onion, undrained (1 ¾ oz cups)
Coarsely chop onion and jalapeno. Dice bell pepper. Combine onion, peppers, turkey, rub, pressed garlic and salt in Deep Covered Baker, mix well. Microwave, covered, on HIGH 5 – 7 minutes or turkey is no longer pink, breaking into crumbles halfway through. Carefully remove baker from microwave. Add beans, tomato sauce and tomatoes, mix well. Cover; microwave on HIGH 14 – 17 minutes.
U.S. Nutrients per serving (about 1 1/3 cups): Calories 190, Total Fat 5 g, Saturated Fat 1.5 g, Cholesterol 45 mg, Carbohydrates 22 g, Protein 21 g, Sodium 1320 mg, Fiber 6 g U.S. Diabetic exchanges per serving: 1 starch, 1 vegetable, 2 low-fat meat (1 carb)
If desired, 1 ½ tbsp. paprika, 1 ½ tsp curry powder, 1 tsp sugar, ¾ each ground cumin and ground ginger, ½ tsp ground cinnamon and ¼ tsp chili powder can be substituted for the Moroccan Rub.
For an authentic touch, try stirring raisins and diced dried apricots into the chili.
Copied From: The Pampered Chef, Ltd.
Copied By: Eileen M Reed, Director of an Advanced Team
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