This turkey chili easily turns into a vegetarian dish by leaving out the meat or replacing it with soy crumbles. A topping of goat cheese makes this full-flavored chili stand out from others. —Patricia Burk, North Canton, Ohio
- 1-1/2 pounds extra-lean ground turkey
- 1 teaspoon olive oil
- 3 celery ribs, chopped
- 3 large carrots, sliced
- 1 medium onion, chopped
- 1 poblano pepper, seeded and finely chopped
- 1/2 cup marsala wine or reduced-sodium chicken broth
- 1 can (28 ounces) diced tomatoes, undrained
- 2 cans (one 15 ounces, one 8 ounces) tomato sauce
- 1 can (4 ounces) chopped green chilies
- 1 tablespoon chili powder
- 1 tablespoon honey
- 3-1/2 cups uncooked whole wheat penne pasta
- 2 cans (15 ounces each) black beans, rinsed and drained
- 8 ounces fresh goat cheese, cut into 12 slices
- In a Dutch oven, cook turkey in oil over medium heat until no longer pink. Stir in the celery, carrots, onion, pepper and wine; cook until vegetables are tender.
- Stir in the tomatoes, tomato sauce, chilies, chili powder and honey. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until thickened.
- Meanwhile, cook pasta according to package directions. Stir beans into chili; heat through. Drain pasta; spoon 1/2 cup into each serving bowl. Spoon chili over pasta; top with cheese. Yield: 12 servings.
Originally published as Turkey Chili with Penne in Healthy Cooking October/November 2010, p50
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