Cuisinart PSC-650 - Manual (Page 31)

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Heart Smart Turkey Chili
tablespoons extra virgin olive oil,
divided
pounds lean ground turkey
(% fat)
garlic cloves, peeled and finely
chopped
½ pounds Spanish onions, peeled
and chopped
¹∕³ cup chili powder
tablespoon ground cumin
½ teaspoons ground allspice
½ teaspoons ground cinnamon
½ teaspoons ground coriander
½ teaspoons oregano
cans ( ounces each)
diced tomatoes
red bell pepper, cut into
½ x ¼-inch strips
yellow bell pepper, cut into
½ x ¼-inch strips
cup low-sodium chicken stock
tablespoons wine vinegar
bay leaf
teaspoon kosher salt
Makes about 16 cups
Heat one teaspoon olive oil in a Cuisinart ® -inch skillet over medium-high heat.
Add ¹∕³ of the turkey to the pan and cook until brown, breaking up clumps with
the back of a spoon, about minutes. Transfer to the ceramic pot of the Cuisin-
art
® Slow Cooker. Brown the remaining meat in two more batches each with one
teaspoon of oil. Heat the remaining one tablespoon of oil over medium heat in the
same pan; add the garlic and onion and cook until translucent and softened, about
minutes. Add chili powder, cumin, allspice, cinnamon, coriander, and oregano;
cook over low heat until fragrant, about minutes.
Transfer onion mixture to the slow cooker. Stir in diced tomatoes, peppers, chicken
stock, wine vinegar, bay leaf and kosher salt. Cover and press the on/off button to
turn the unit on. Set time to hours and press Low; slow cooker will automati-
cally switch to Warm when cooking time has elapsed. Serve with chili condiments
– shredded lowfat Cheddar or Monterey Jack cheese, diced avocado, chopped
tomato, chopped onions, chopped peppers and warm cornbread.
Nutritional information per serving (1 cup):
Calories 323 (51% from fat) • carb. 10g • pro. 30g • fat 18g • sat. fat 5g
• chol. 78mg • sod. 301mg • calc. 68 mg • fiber 3g