Turkey/Eggplant Chili

This recipe is simple, healthy and delicious. It takes only twenty minutes to prepare and simmers for about an hour. Cooking instructions are the same for eggplant, except that you will want to lightly coat the pan with olive oil to prevent burning.

Ingredients:
1 lb 93/7 ground turkey meat or 1 lb eggplant, diced
1 28 oz can diced tomatoes (low sodium)
1 8 oz can tomato sauce (low sodium)
1 medium onion, diced
1 jalapeno
½ pint mushrooms, button or Portobello, chopped
3 green onions, chopped
2 cloves garlic, minced
4 tsp chili powder
2 tsp Hungarian paprika
1 tsp ground mustard
1 tsp dried basil
1 tsp dried oregano
2 – 15 ½ oz cans kidney beans, drained
1 – 15 ½ oz can navy beans, drained
black pepper and salt
olive oil

To prepare:

1. Place turkey in a large fryer over medium heat with 2 tsp chili powder, 1 tsp paprika, salt, and pepper. Brown.
2. Lightly coat the bottom of a medium soup pot with olive oil and set to medium heat.
3. Add diced onion, jalapeno, green onion, and minced garlic to the pot. Sweat the onions for about 5 minutes.
4. Add the remaining spices to the onions and cook until soft.
5. Gently stir the tomato sauce into the onions and add the mushrooms.
6. When the turkey has browned, drain and add the diced tomatoes and dried herbs. Bring to a boil and simmer for five minutes.
7. Add the turkey to the onions and stir in both types of beans.
8. Taste and adjust seasoning to your liking.
9. Simmer, uncovered, over medium heat for about an hour until sauce thickens and beans begin to break down. Garnish with fat-free sour cream.