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Szechuan Turkey Chili




Source of Recipe


Chef Instructor Larry Weiss, CCC, CEC, from Western Suffolk BOCES in Huntington, NY.


List of Ingredients




1-1/2 Pounds GROUND TURKEY
1 Teaspoon canola oil
1/2 Cup red bell pepper diced
1/2 Cup green bell pepper diced
1 Cup yellow onion diced
1 Tablespoon garlic minced
1 Tablespoon fresh gingerroot peeled and minced
1/2 Cup reduced sodium soy sauce
1 15-Ounce can diced tomatoes
1 15-Ounce can kidney beans drained
8 Ounces tomato sauce
1/2 Teaspoon five spice powder
1 Teaspoon ground black pepper
2 Tablespoons chili powder
1 Teaspoon wasabi powder
2 Tablespoons Asian chili paste
1 Teaspoon salt
1 Tablespoon sesame oil
8 Cups sticky rice cooked
2 Tablespoons sesame seeds toasted





Recipe



Brown turkey in canola oil and drain. Reserve the liquid.
In the reserved drippings, saute the peppers, onion, garlic and ginger. Do not brown.
Add soy sauce, tomatoes, beans and tomato sauce. Bring to a boil, reduce heat.
Return cooked turkey to the stockpot. Stir in all other ingredients, except the rice and sesame seeds. Simmer for 1 hour over low heat.
For each portion, serve in a large shallow bowl with sticky rice. Sprinkle rice with toasted sesame seeds.

Serves 8.