Holidays generally mean lots of leftovers. Thanksgiving is no exception. If you are left with some extra turkey, why not try this intriguing turkey chili as a change from the usual warmed-up turkey and turkey sandwiches.
In this recipe, the turkey marinates in cinnamon with a little vinegar. You will need a ripe avocado for the salad. If you have one that is still hard, substitute orange or grapefruit segments. (Of, if you have time to ripen it, remove the stem and place it in a paper bag in a warm spot.)
Serve with some warm sourdough bread.
This meal contains 537 calories with 30 percent of calories from fat.
Roasted chicken can be used instead of turkey.
Minced garlic can be found in the produce section of most markets.
1/2 pound cooked turkey breast
2 teaspoons white vinegar
1 teaspoon ground cinnamon
1 teaspoon canola oil
1 cup frozen, diced onion
2 teaspoons minced garlic
2 tablespoons jalapeno pepper, seeded and chopped
1 cup rinsed and drained canned red kidney beans
1- 1/2-cups low-sodium, canned whole tomatoes (with juice)
1 tablespoon chili powder
1 teaspoon ground cumin
Salt and freshly ground black pepper
1 cup reduced-fat sour cream
1/2 cup chopped fresh cilantro
Cut turkey into bite-size pieces (about 1/2-inch cubes). Place in a bowl and sprinkle with vinegar and cinnamon. Meanwhile, heat oil in a medium-size saucepan and saute onions and garlic about 1 minute. Add the jalapeno peppers, red kidney beans, tomatoes, chili powder and cumin. Break up whole tomatoes with the edge of a spoon. Simmer, gently, 10 minutes. Add the turkey and simmer another 5 minutes to warm the turkey. Add salt and pepper to taste. Add more chili powder or cumin as needed.
Serve with bowls of sour cream and cilantro on the side. Makes 2 servings.
Per serving: 388 calories (14 percent from fat), 5.9 g fat (1.4 g saturated, 2.4 g monounsaturated), 93 mg cholesterol, 45.6 g protein, 41.6 g carbohydrates, 12.9 g fiber, 337 mg sodium.
1 small ripe avocado cut into cubes (about 1 cup)
2 tablespoons reduced-fat vinaigrette dressing
2 cups washed, ready-to-eat lettuce
1 medium tomato cut into 8 wedges
Peel and seed avocado and cut into cubes, about 1-inch each and add to a medium-size bowl. Add the dressing and toss to coat avocado. Add the lettuce and tomatoes and toss well. Makes 2 servings.
Per serving: 149 calories (71 percent from fat), 11.8 g fat (1.6 g saturated, 7.0 g monounsaturated), 1 mg cholesterol, 2.8 g protein, 11.7 g carbohydrates, 6.7 g fiber, 18 mg sodium.