In an effort to eat healthier I’ve been on the lookout for low calorie meals. Because we’re in the middle of gutting a condo down to the bare walls and dust and dirt is everywhere (this is why I'm not out and about as much lately as I'd like), when we get back home we’re tired and need a favorable meal that I can get on the table in a flash.
I found a recipe for spicy turkey chili in Cooking Light’s 5 Ingredients 15 Minute Recipes that I thought would fit the bill. I know you’re saying to yourself that you can’t make a good pot of chili in fifteen minutes. Well, I beg to differ. This is a very simple and hearty chili with plenty of flavor and guaranteed to satisfy even the most sadistic spicy food lover. As a food columnist, I’ve been invited to judge chili cooking contests and while this recipe might not win first prize, with its smoky spicy flavor of the chipotles it could easily come in a close second.
However, I must confess that our previous experience with ground turkey hasn’t always been a happy one. The first time we used very lean ground turkey we found it tough and tasteless. When we switched to 93% lean, that made all of the difference in the world with regard to taste and texture, so that’s what I’ve used in this dish.
I like to keep a jar of chopped chipotles in adobo sauce in my refrigerator to use when I want a little spice and smokiness in a dish. To chop the chipotles, remove them, along with their sauce, to the bowl of a food processor and chop until well blended. They’ll keep almost indefinitely in an airtight glass jar in the refrigerator and a little tiny spoonful of the chopped chipotles give a dish a bit of zest.
Add a made from scratch margarita and you’re good to go. Speaking of margaritas, count on the Barefoot Contessa to make the best margaritas you’ve ever tasted. Ina uses fresh limes and lemons and I promise that you’ll never, ever use a mix again.
Spicy, rich chili and a real margarita in 15 minutes. How easy is that?
Quick Spicy Turkey Chili Flavored With Smoky Chipotle Chilies
Adapted from Cooking Light 5 Ingredients 15 Minute Recipes
1 tablespoon canola oil
1 pound 93% ground turkey
A large poblano pepper, seeded and finely chopped
½ teaspoon chili powder
2 cups water
½ teaspoon chopped chipotle in adobo sauce
1 (16 ounce) can of pinto beans, rinsed and drained
1 (16 ounce) can of black beans, rinsed and drained
1 (16 ounce) jar of mild salsa
Shredded cheddar cheese (optional)
For garnish: sliced jalapeno peppers, grape tomato halves, chopped red onion, chopped scallions including some of the light green tops, & a slice of lime
Heat the oil in a medium saucepan over medium-high heat. Crumble turkey meat and add to saucepan with the chopped poblano pepper. Be sure not to crowd the pan or the turkey will steam instead of brown. Cook 5 minutes until turkey is browned, stirring from time to time. Sprinkle cooked turkey mixture with the chili powder and salt, stirring to distribute the spices.
Stir in water, chopped chipotle in adobo sauce,drained & rinsed beans and salsa, cover and bring to a boil. When the chili comes to a boil, mash the beans lightly with a potato masher until chili is slightly thickened. Garnish with cheddar cheese (if using), sliced jalapeno peppers, grape tomato halves, chopped red onion, chopped scallions with a little of the green tops, and a slice of lime. Serves 6.
From Ina Garten, The Barefoot Contessa Parties!
If you like margaritas served in a glass with salt, rub the outside rims of six glasses with a cut lime and dip each glass lightly into a plate of kosher salt. Combine 1/2 cup freshly squeezed lime juice (5 limes), 2 tablespoons freshly squeezed lemon juice (1 lemon), 1 cup Triple Sec, and 3 cups ice in a blender and puree until completely blended. Add 1 cup white tequila and puree for 2 seconds more. Serve over ice. If you prefer frozen margaritas, halve each of the ingredients, double the ice, and blend in two batches. Serve with a cut lime. Serves 6.