DAVID KIRSCH IN A NEW YORK MINUTE

TURKEY CHILI

I understand that for some, it may seem a sacrilege to make chili with turkey instead of beef, but your heart and arteries will thank you. Make the substitute and see who notices. You will be surprised at how great this chili tastes!

Double the recipe for a big pot.

INGREDIENTS
Nonfat cooking spray
1 lb. lean ground turkey
Salt
Pepper
1 cup peeled and grated carrot
2/3 cup chopped onion
2/3 cup chopped celery
1 clove garlic, minced
2 tsp. chili powder
1 tsp. paprika
1 tsp. ground cumin
1/8 tsp. ground cayenne
1 14 ½ oz. can/jar chopped plum tomato in juice
½ cup low-fat, low-sodium chicken broth
1 bay leaf

Heat a 3-quart, nonstick saucepan over high heat and coat with cookingspray. Add the turkey and season to taste with the salt and pepper. Cook for 2 to 3 minutes, breaking up the turkey into pieces, until browned all over. Remove to a bowl, and cover with foil to keep warm.
Reduce the heat to low, and add the carrot, onion, celery, and garlic.  Cook for 3 to 5 minutes, until the vegetables begin to soften.

Add the chili  powder, paprika, cumin, and cayenne pepper. Cook, stirring, for 1 minute.  Increase the heat to medium, and add the tomatoes, stock, and bay leaf.  Bring to a boil over high heat. Reduce the heat to medium-low and simmer  for 15 minutes, covered.
Add the browned turkey, and simmer for 5 minutes more.

Remove and discard the bay leaf before serving.
Makes 4 servings.