INGREDIENTS

INSTRUCTIONS

Date: Mon, 25 Mar 96 13:05:40 EST
submitted by: crystald@ruf.rice.edu: This recipe is submitted by Crystal
Davis
of Houston, Texas. The basic recipe is adapted from "Chicken Chili" in Pure
& Simple by Neiman-Marcus. I omit the sugar, flour, and water called for in
that recipe and substitute turkey for ground chicken and cut the cooking
time from four hours to thirty minutes to one hour. The use of finely
chopped or processed mushrooms and eggplant in chili instead of meat was
adapted from "Vegetable Chili" in Lean & Luscious, volume I.
This recipe is low fat and low calorie, plus it's a painless way to eat
your vegetables!
1. Prepare the vegetables. You should peel the eggplant, and you may wish
to remove the seeds (optional). The eggplant and mushrooms should be
chopped very very small until almost unrecognizable. Use a food processor
if possible. The onions and garlic may be chopped by hand in larger pieces.
2. Saute the onion and garlic in oil in a large (preferably nonstick)
stockpot until lightly browned. Add eggplant, mushrooms, and ground turkey.
Cook until the vegetables are tender and the turkey is no longer pink,
about ten minutes.
3. Add the spices and tomato sauce. Simmer for thirty minutes to one hour.
4. If you are using canned beans, drain and rinse well. Add beans and cook
another fifteen minutes to heat through.
Makes about eight two-cup servings Each: 3 protein exchanges, 2 vegetable
exchanges, 1/4 fat exchange
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 26 MARCH 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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