Yummy Veggie (Or Turkey) Chili

Name: Yummy Veggie (Or Turkey) Chili
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3-4 serving(s)
Ingredients: 1/2 lb ground turkey, very lean (optional); 0.5 (1 1/4 ounce) packet taco seasoning or 2 teaspoons homemade taco seasoning; 1 tablespoon olive oil; 1 onion, chopped; 2 carrots, sliced; 1 red bell pepper, chopped; 3 garlic cloves, minced; 1 tablespoon cumin or 1 tablespoon cumin seed; 2 teaspoons oregano; 1 teaspoon fennel seed (optional); cayenne pepper (to taste); 1/2 cup red wine; 1 (14 ounce) can kidney beans, rinsed and drained; 1 (14 ounce) can diced tomatoes; 1 1/2 cups frozen corn, defrosted; 1 lemon, juice of; 1 lemon, zest of (optional); nonfat plain yogurt or sour cream; baked corn tortilla chips; avocado; cilantro; irish cheddar cheese; blue cheese (for the adventurous!)

Submitted by Maito

"You can also add eggplant or zucchini, if you desire. I have even used buffalo or venison in place of the turkey, and it makes it even better!"

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photo by FLKeysJen

Ready In:: 40mins
Ingredients:: 23
Serves:: 3-4

ingredients

Chili
¹⁄₂ lb ground turkey, very lean (optional)
0.5 (1 1/4 ounce) packet taco seasoning or 2 teaspoons homemade taco seasoning
1 tablespoon olive oil
1 onion, chopped
2 carrots, sliced
1 red bell pepper, chopped
3 garlic cloves, minced
1 tablespoon cumin or 1 tablespoon cumin seed
2 teaspoons oregano
1 teaspoon fennel seed (optional)
cayenne pepper (to taste)
¹⁄₂ cup red wine
1 (14 ounce) can kidney beans, rinsed and drained
1 (14 ounce) can diced tomatoes
1 ¹⁄₂ cups frozen corn, defrosted
1 lemon, juice of
1 lemon, zest of (optional)
Possible toppings
nonfat plain yogurt or sour cream
baked corn tortilla chips
avocado
cilantro
irish cheddar cheese
blue cheese (for the adventurous!)

directions

Cook meat and taco seasoning according to package directions.
While meat is cooking, begin sauteing the vegetables. Start with the onions, then add the carrots, bell pepper, and garlic.
After 5-10 minutes, add the cumin, oregano, fennel seeds, and cayenne pepper to taste. Then add the wine, beans, tomatoes, corn, meat, and lemon zest (if using).
Simmer for about 15-20 minutes.
Add lemon juice. Taste for proper seasoning, and serve with desired toppings.

Questions & Replies

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Reviews

I did put all of the cumin in and we loved it! What a wonderful chili for a cool damp day. Thanks Maito for posting. Made for Spanish forum event.

WiGal
This was the lightest and brightest chili I ever tasted! It was mostly the lemon (I used both juice and zest) that made it that way, but the vegetables, wine and taco seasoning made this recipe too. I omitted the fennel seed because I had none and used small red beans instead of kidney beans. I omitted the ground turkey of course because BF and I are vegetarians. I topped with Italian flat leaf parsley (good substitute for cilantro which my BF isn't fond of) and grated cheddar cheese. My BF really appreciated this too. One of the best chili recipes I've ever tried, thanks Maito!

Kumquat the Cats fr
Have always maintained one cannot have too many Chili recipes - having enjoyed this version I now have added another to my cookbook. Delicious with the vegetables making for eye appeal. Used lean meat, added the optional fennel because I happen to love the flavor it imparts and went light on the lemon. Next time will double the recipe to assure some gets to the freezer! Thank you for sharing.

Gerry
Excellent! Definitely going to be one of my favorite chili recipes. I love the addition of the lemon and the sweetness of the carrots. The carrots were still a little crunchy though I thinly sliced them (by hand--so room for error) and cooked as directed. Used 1 tsp of cayenne...just right when out of the pan but a few hours later too hot. Will use less next time. ;) Thanks for sharing!

The Amaze-Ing Me
A very satisfying meal! It seemed like lots of spices and I wasn't sure about the large amount of lemon juice and wine, but it WORKS and the thin sauce is delicious, great for corn muffin-dunking. We used turkey breast with practically no fat and it tasted great after soaking up all the juices and spices. All we had in the house for red wines were the really good ones - don't know if that made a difference in the flavor but this was a nice excuse to open a bottle!

FLKeysJen

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Tweaks

This was the lightest and brightest chili I ever tasted! It was mostly the lemon (I used both juice and zest) that made it that way, but the vegetables, wine and taco seasoning made this recipe too. I omitted the fennel seed because I had none and used small red beans instead of kidney beans. I omitted the ground turkey of course because BF and I are vegetarians. I topped with Italian flat leaf parsley (good substitute for cilantro which my BF isn't fond of) and grated cheddar cheese. My BF really appreciated this too. One of the best chili recipes I've ever tried, thanks Maito!

Kumquat the Cats fr
We enjoyed this healthy chili! I made it exactly as written except that when I went to get the red wine, I found we only had white, so I subbed some chicken broth for the wine. I thought it tasted great this way, dh thought it could really use the wine. The only question i had was whether to drain the beans--it didn't say, so I didn't drain them, and that worked fine. Served this with sour cream and corn chips. Thanks Maito!

helowy