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Grilled Turkey and Sweet Pepper Chili




Source of Recipe


Jimmy Schmidt chef/owner of the Rattlesnake Club in Detroit


List of Ingredients




2 tablespoons virgin olive oil (C=0g)
2 cups large diced red onions (C=19.8g)
3 red bell peppers, stem removed and cut into large dice(C=21g)
4 tablespoons minced garlic (C=4g)
3 tablespoons chili spice, or more per your taste (C=12.4g)
12 cups light vegetable stock or water (C=0g)
Sea Salt (C=0g)
1/2 tablespoon freshly ground black pepper (C=2g)
1/4 cup tomato paste (C=12g)
1/4 cup low- or no-fat sour cream (C=4g)
1/4 cup snipped fresh chives (C=.4g)
1 skinless turkey breast or tenderloin, trimmed of fat, about 2 1/2 pounds (C=2g)
1/2 cup red wine vinegar (C=1g)
1 cup grated sharp Cheddar cheese (C=1g)

Recipe



Heat olive oil in large oven-proof pot over high heat.
Add onions, cooking until they begin to brown, about 5 minutes.
Add peppers, cooking until they begin to soften, about 5 minutes.
Add garlic and chili spice, cooking for a couple of minutes to begin the release of their flavors.
Add the cold stock or water, bringing to a boil over high heat.
Generously season the liquid with salt and pepper.
Stir in tomato paste.
Loosely cover with foil and transfer to lower rack of oven, cooking until peppers are tender, about 45 minutes.
Meanwhile, in a small bowl, combine sour cream and half of the chives.
Season with salt and pepper to taste.
Reserve.
Preheat grill or broiler. Rub turkey with a drop of olive oil and rub a little additional chili spice into the flesh.
Place on grill, cooking until seared, about 5 minutes.
Turn over, cooking until almost done, about 4 minutes depending on thickness of meat.
Remove to plate.
Allow to rest for 5 minutes.
Cut into dice and reserve.
When the peppers are done, carefully remove chili from oven.
Stir in vinegar and diced turkey.
Adjust the seasoning with salt and pepper.
To serve: Ladle hot chili into warm, rimmed soup plates.
Spoon a dollop of sour cream garnish onto center of the soup.
Sprinkle with remaining chives and cheddar cheese across the top of the chili.
Serve immediately.
Makes 8 to 10 servings of about 9 grams carbohydrates each.
Note: C = total carbohydrates in grams for the ingredient listed, so that you may see where the carbohydrates in the dish come from.