ven to 425\u00b0F.
For the dumplings, place polenta, flour
aute for 5-7 minutes, stirring frequently. Next add in ground turkey
Optional garnishes: shredded lowfat cheese, light sour cream, chopped cilantro or onion Heat oil in large saucepan over medium heat.
Add onion, garlic,and bell peppers.
Cook 3-4 minutes, stirring occasionally.
Add turkey, chili powder, cumin, salt, sugar and vinegar.
Cook another 5 minutes, stirring to break up turkey.
Add tomatoes, salsa, and beans.
Bring to a boil.
Reduce heat and simmer uncovered for 10 minutes, stirring occasionally.
In a large pan or Dutch oven, place oil, ground turkey, chili powder, salt and pepper.
On medium heat, stirring often, cook until meat has changed color.
Add tomato juice, picante sauce and pork and beans.
Simmer for 2 hours.
Combine cornmeal and cold water in a saucepan.
Bring to a boil over medium heat, reduce heat to low and cook, stirring about 5 minutes until thickened.
Remove from heat and cool about 5 to 10 minutes.
Spread over the bottom and about 2 inches up the sides of a 3 1/2 quart slow cooker In a medium bowl, combine turkey chili, leeks and chicken.
Spoon into center of the polenta mixture.
Cover and cook on low about 5 hours.
15 minutes prior to serving, top with cheese.
Cook turkey until no longer pink.
Drain off fat.
Stir in undrained tomatoes, drained kidney beans, tomato sauce, onion, wine, chili powder, parsley flakes, basil, oregano, black pepper, garlic, red pepper and bay leaf.
Bring to boiling.
Reduce heat. Simmer, covered, about 2 hours.
Stir occasionally.
(May substitute ground hamburger for turkey.)
Makes 10 servings.
In Dutch oven, melt margarine, add onions and garlic.
Saute until onions are translucent.
Add ground turkey, chili powder, cumin, salt, oregano, paprika, peppers, beef broth and tomatoes. Simmer 30 minutes.\tAdd kidney beans and simmer 10 minutes more. (Chili improves in flavor if refrigerated for a day then reheated.) 10 Servings, 206 calories per serving, 6 grams fat, 58 mg cholesterol, 648 mg sodium.
Stir water and refried beans together until beans are thin. (You can use less or no water if you don't want your beans so thin, but I like them that way).
Heat in a small saucepan just until warmed (about 4 minutes?).
Spread on tortilla.
Microwave turkey chili and spread over beans.
Top with enchilada sauce and cheese.
Fold in both edges and wrap. You may need to hold with a toothpick.
Microwave on high about 30 seconds.
*For milder chili, substitute chopped tomatoes.
Heat oven to 350\u00b0.
In medium bowl, stir together rice and soup.
Transfer rice mixture to greased 9-inch pie plate; press rice evenly over bottom and up sides to form \"pie crust.
Pour turkey chili into rice crust.
Bake, uncovered, for 25 to 30 minutes or until very hot.
Remove from oven; let set 5 minutes before cutting.
Top each serving with sour cream and sprinkling of green onions, if desired, and serve.
Preheat oven to 400 degrees F (200 degrees C).
Pour the turkey chili into a 9-inch pie dish. In a bowl, whisk together the corn bread mix, milk, and egg until slightly lumpy; spoon the corn bread batter on top of the chili.
Bake in the preheated oven until the edges of the corn bread begin to brown and the center is set, 20 to 25 minutes. Sprinkle with Cheddar cheese and a dollop of sour cream.
nches over long sides.
For the passionfruit ice, combine the
ray; refrigerate 15 mins.
For the chili yogurt, heat 2 tbsp
oiling water and let stand for 20 mins. Drain the mushrooms
Combine the breadcrumbs, cheese and lime peel in a medium bowl. Coat the shrimp in flour, shaking off the excess. Dip in egg, then coat in the breadcrumb mixture.
Heat the oil in a wok on medium heat. Shallow-fry the shrimp, in batches, until lightly browned. Drain on paper towels.
For the chili lime mayonnaise, whisk all ingredients in a small bowl.
Divide the spinach among plates. Top with avocado and shrimp. Sprinkle with the chili pepper then drizzle with mayonnaise.
combine in medium bowl.
For the chili lime dressing, whisk all
DIRECTIONS FOR TURKEY:
NOTE: Even though you
tand 10 mins.
Meanwhile, for the chili garlic mayonnaise, blend or
For the Chili: Blot pork dry with paper
b>for the stock in stockpot and fill with cold water until turkey