Cuisinart PSC-350 - Manual (Page 24)

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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
¾ pound Spanish onions, peeled
and chopped
tablespoons chili powder
½ tablespoon ground cumin
¾ teaspoon ground allspice
¾ teaspoon ground cinnamon
¾ teaspoon ground coriander
¾ teaspoon oregano
can ( ounces each)
diced tomatoes
½ red bell pepper, cut into
½ x ¼-inch strips
½ yellow bell pepper, cut into
½ x ¼-inch strips
½ cup unsalted, nonfat, low-sodium
chicken stock
tablespoon wine vinegar
bay leaf
½ teaspoon kosher salt
Makes about 8 cups
Heat one teaspoon olive oil in a Cuisinart ® -inch skillet over medium-high heat.
Add /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 Cuisinart ®
Slow Cooker. Brown the remaining meat with one teaspoon oil, in two more
batches. 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 salt. Cover and press the on/off button to turn the unit on. Set time to hours
and press Low; slow cooker will automatically 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