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Szechuan Turkey Chili 2005
Food Management Staff
December 1, 2005
1 Min Read
FM Staff
YIELD: 16 servings
3 lbs. ground turkey
2 tsps. canola oil
1 cup red bell pepper, diced
1 cup green bell pepper, diced
2 cups yellow onion, diced
2 Tbsps. garlic, minced
2 Tbsps. fresh ginger root, peeled and minced
1 cup reduced-sodium soy sauce
2 each 15-oz. cans diced tomatoes
2 each 15-oz. cans kidney beans, drained
16 oz. tomato sauce
1 tsp. five spice powder
2 tsps. ground black pepper
4 Tbsps. chili powder
2 tsps. wasabi powder
4 Tbsps. Asian chili paste 2 tsps. salt
2 Tbsps. sesame oil
In a stockpot, brown ground turkey in canola oil and drain, reserving the liquid. In the reserved drippings, sauté the peppers, onions, 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 remaining ingredients. Simmer for 1 hour over low heat.
Serve over cooked white rice with garnish of toasted sesame seeds.
Recipe from Chef Instructor Larry Weiss, CCC, CEC, Western Suffolk BOCES, Huntington, NY. Photo from National Turkey Federation.
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