Thai Turkey Chili

From an old Chicago Tribune food section. Nutritional information per serving: 282 calories, 18 g fat, 561 g sodium, 2 g fiber.

Thai Turkey Chili

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    Tbsp olive oil

  • 1

    small red onion, peeled, diced small

  • 2

    stalks lemon grass, finely chopped

  • 1

    piece (1 inch or longer) ginger root, peeled and minced

  • 5

    cloves garlic, minced

  • 1

    large turkey sausage (about 7 oz), removed from casing

  • 1

    lb ground lean turkey

  • 8

    oz sliced mushrooms

  • 1

    Thai red chili, seeded and cut in half (optional)

  • ½ to 1

    tsp each: chili powder and cumin powder

  • 2

    Tbsp oyster sauce

  • 6

    oz tomato paste

  • 1

    can (14 oz) light coconut milk

  • 1

    C Thai or regular basil leaves, torn into pieces

Directions

1. Heat oil in a large saucepan over medium heat; add onion, lemon grass, ginger, and garlic. Cook, stirring, for 3 minutes. 2. Add sausage, ground turkey, mushrooms, Thai red chili, chili powder, and cumin; cook, stirring to break up ground turkey, until turkey is browned, about 3 minutes. Add oyster sauce, tomato paste, and coconut milk. Cover and heat to a boil. Cook 4 minutes. Remove from stove. Let cool slightly; stir in basil. Divide into serving bowls. Serve hot.


Nutrition

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