Turkey Chili

Pam is hosting a Tex-Mex Random Recipe exchange! I have a few Tex-Mex recipe in my "arsenal," but this is by far our favorite. This is adapted from Deceptively Delicious by Jessica Seinfeld.

Turkey Chili

1 T. olive oil

1/2 c. chopped red onion

1 lb lean ground turkey

2 cloves garlic, minced

1 T. chili powder, or to taste
1 t. salt

1/4 t. sweet paprika

1/8 t. pepper

1 (15 oz) can chopped tomatoes

1 (26 oz) carton reduced fat low-sodium chicken broth

1/2 c. red pepper puree*

1/2 c. carrot purree*

1/4 c. cornmeal

2 T. flaxseed meal

1 pkg extra firm tofu (cubed)

1. Heat large pot over medium heat. When the pot is hot, add the oil. Add the onion and cook until it begins to soften, about 2 minutes

2. Add the turkey and season with the garlic, chili powder, salt, paprika, and pepper. Cook, stirring occassionally, until the turkey is no longer pink, 5-6 minutes.

3. Stir in the tomatoes. Add the broth, red pepper puree, carrot puree, cornmeal, and flaxseed meal, and stir well. Bring to a boil, reduce heat, and simmer, covered 15-20 minutes. Stir in the cubed tofu and heat thru. (The longer the tofu is in the chili, the more it will absorb the taste of the seasonings.)

* Prepare purees ahead of time by steaming or roasting your vegetables until soft, then pureeing in a food processor or blender with a small amount of water. You can also take the short cut of using prepared baby food carrots and roasted red peppers in a jar.