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Guilt-free Turkey Chili

Prep Time:

5 mins.

Cook Time:

65 mins.

Yield:

4-6 servings

Ingredients

  • 2 pounds ground turkey
  • 2 ounces pancetta, cut into 1/4-inch cubes
  • 1 tablespoon olive oil, plus more if needed
  • 2 cups onion, chopped
  • 2 cloves garlic, chopped
  • Kosher salt
  • 2 cups low-sodium chicken broth
  • 1 package Carroll Shelby's® White Chicken Chili Kit
Gremolata:
  • 1 cup fresh flat-leaf parsley leaves, minced
  • 4 cloves garlic, minced
  • 2 lemons, zested

Directions

Make Chili:
  1. Cook turkey in a Dutch oven over medium-high heat, stirring, about 10 minutes, until cooked through. Remove turkey to a plate, drain fat and wipe out pot.
  2. Cook pancetta the same pot over medium-high heat, stirring, about 5 minutes, adding oil if needed, until browned and crispy. Drain on paper towels
  3. Add enough oil to the fat to make 1 tablespoon. Add onions, garlic and ½ teaspoon salt and cook, stirring, about 5 minutes, until softened.
  4. Return turkey and pancetta to the pot along with broth and spice packet (reserve masa and cayenne for another use). Cover, bring to a boil and then lower heat and simmer 30 minutes. Uncover and simmer 15 more minutes, until slightly thickened.
Make Gremolata:
  1. Stir together parsley, garlic and lemon zest in a small bowl.
  2. Serve chili sprinkled with gremolata.

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