Servings: 
8
Ethnicity: 
Asian
Preparation Method: 
Simmer
Product Type: 
Ground Turkey

Nutrition Facts

  • 580 Total Calories
  • 21 g Total Fat
  • 32 % Daily Total Fat
  • 71 g Cholesterol
  • 1008 mg Sodium
  • 70 g Total Carbohydrates
  • 28 g Protein

Szechuan Turkey Chili

Award winning chili recipe developed by Larry Weiss, CCC, CEC

1-1/2 Pounds:
GROUND TURKEY
1 Teaspoon:
canola oil
1/2 Cup:
red bell pepper, diced
1/2 Cup:
green bell pepper, diced
1 Cup:
yellow onion, diced
1 Tablespoon:
garlic, minced
1 Tablespoon:
fresh gingerroot, peeled and minced
1/2 Cup:
reduced-sodium soy sauce
1 (15-Ounce) can:
diced tomatoes
1 (15-Ounce) can:
kidney beans, drained and rinsed
8 Ounces:
tomato sauce
1/2 Teaspoon:
five spice powder
1 Teaspoon:
ground black pepper
2 Tablespoons:
chili powder
1 Teaspoon:
wasabi powder
2 Tablespoons:
Asian chili paste
1/2 Teaspoon:
salt
1 Tablespoon:
sesame oil
8 Cups:
sticky rice, cooked
2 Tablespoons:
sesame seeds, toasted
 
CHILI PREP

Brown turkey in canola oil and drain. Reserve the liquid.

In the reserved drippings, saute the peppers, onion, garlic and ginger. Do not brown.

Add soy sauce, tomatoes, beans and tomato sauce. Bring to a boil, reduce heat.

Return cooked turkey to the stockpot. Stir in all other ingredients. Simmer for 1 hour over low heat.

SERVICE

For each portion, spoon 1 cup sticky rice into a large shallow bowl. Press rice to the edges and top with chili. Sprinkle with sesame seeds.