Spicy Turkey Eggplant Chili
I’ve been working on this chili recipe for the last several years now, and I think I’ve finally perfected it! I love this recipe because it uses very little meat – only 1 pound of turkey for about 6-8 servings. The trick with this chili is to cut the eggplant into small pieces – no bigger than 1/2 inch. The soy sauce provides “umami” which is Japanese for “deliciousness!”
1 eggplant, peeled and cut into ½ inch dice *
1 onion, diced
3 TB chili powder
1 pound ground turkey
28 oz can diced tomatoes
8 oz can tomato sauce
1 (16oz) can black beans, rinsed and drained
1 (16oz) can pinto beans, rinsed and drained
2 stalks celery, diced into 1/4 inch pieces
1 green pepper, diced
3 garlic cloves, minced
3 TB low-sodium soy sauce
1 TB cumin
1 tps dried oregano
1/4 tsp cayenne or ground chipotle pepper (depending on how spicy you like it!)
Heat 1 TB olive oil over medium heat. Add eggplant, onion and chili powder and cook until vegetables are tender, stirring frequently, about 7 minutes. Take out of pan and put in a bowl. Add turkey to the pan and cook until no longer pink, breaking up with back of spoon, about 5 minutes. Add back the eggplant and rest of ingredients and bring to simmer. Cover and simmer on low heat for about 30 minutes, stirring occasionally, until vegetables are soft. Season to taste with salt and pepper. Serve topped with low fat cheddar cheese, cilantro and avocados if desired.
*Eggplant is loaded with soluble fiber which can be very helpful in lowering cholesterol levels, and is also an excellent source of manganese, a bone-building mineral, as well as several antioxidants. The trick with this recipe is to cut the eggplant is small enough pieces so it blends well with the other ingredients and cooks in time.
This chili freezes beautifully and is great to have on hand for busy weeknights. Also good as a topping on a baked potato for an alternative dinner.
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