• Ingredients: 44
  • Serves: 6

Turkey and pinto bean chili with nonstick olive oil spray, large onion, chopped, medium-size red bell peppers, chopped, garlic cloves, chopped, ground turkey, chili powder, ground cumin, dried oregano, 15-ounce cans pinto beans, drained, 28-ounce can diced tomatoes in juice, canned low-salt chicken broth, semisweet chocolate, chopped.

Ingredients

  • Nonstick olive oil spray
  • 1 large onion, chopped
  • 2 medium-size red bell peppers, chopped
  • 6 garlic cloves, chopped
  • 2 lb. ground turkey
  • 3 tbsps. chili powder
  • 1 1/2 tsps. ground cumin
  • 1 1/2 tsps. dried oregano
  • 3 15-ounce cans pinto beans, drained
  • 1 tomatoes juice
  • 3 cups canned low-salt chicken broth
  • 1 oz. semisweet chocolate, chopped

Turkey:

  • 1 14- to 16-pound fresh turkey
  • 1 cup coarse salt
  • 2 Granny Smith apples, quartered
  • 1 tsp. nutmeg
  • 1 tsp. allspice
  • 1 orange, quartered

#1 Basting Sauce (to use at start of roasting):

#2 Basting Sauce (to use at end of roasting):

Sausage and Hazelnut Stuffing:

  • 1 cup hazelnuts, roasted and skinned
  • 1 lb. fresh pork sausage
  • 1/2 lb. chicken breast, skinned, boned, and diced
  • 1/2 cup unsalted butter
  • 1 lb. chopped onion
  • 2 cups chopped celery
  • 2 tbsps. sage
  • 1/2 lb. Virginia ham, diced
  • 8 cups stale bread, cut in 1/2-inch cubes
  • 1 cup chopped Italian parsley
  • 3 large eggs, beaten
  • 2 tsps. coarse salt
  • 2 tsps. coarse black pepper
  • 2 oz. Amaretto
  • 1 cup turkey stock

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups

Directions

  1. Step 1 Generously spray bottom of heavy large pot with nonstick spray. Add onion, bell peppers and garlic and sauté over high heat until vegetables begin to soften, about 8 minutes.

    For this step you will need

  2. Step 2 Add turkey and sauté until no longer pink, breaking up large pieces with back of fork, about 5 minutes.

    For this step you will need

  3. Step 3 Mix in chili powder, cumin and oregano and stir 1 minute. Add beans, tomatoes with juices, broth and chocolate.

    For this step you will need

  4. Step 4 Bring chili to boil. Reduce heat to medium and simmer uncovered until chili thickens, stirring occasionally, about 1 hour.

    For this step you will need

Nutrition information

Calories 1,040 Carbohydrates 146 g (49%)
Fat 17 g (26%) Protein 85 g (169%)
Saturated Fat 5 g (24%) Sodium 241 mg (10%)
Polyunsaturated Fat 5 g Fiber 37 g (147%)
Monounsaturated Fat 5 g Cholesterol 104 mg (35%)