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Thai Turkey Chili

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

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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)
  • 1/2 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

Details

Servings 6

Preparation

Step 1

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.

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