Lately I haven't been getting enough veggies, and I was trying to think of a more interesting way to get them than green beans. One of my girlfriends who has kids was talking about a cookbook she has that helps parents "sneak" vegetables into kids' foods. So I'm thinking... I'm on a food processor kick (see the Madras Meatballs recipe) and I'm looking for something different to do with veggies. Why not put those together and think of a way to boost the nutrient content of something I love? And hence Sneaky Chili was born! The recipe is built very much in the same way Tasty Turkey Chili was, with similar technique... If you don't like the veggies I've selected, as my sister (who hates peppers and mushrooms) doesn't, use whatever veggies you have on hand that you like.
- 1 lb. ground turkey breast (you can sub veggie crumbles or crumbled tofu)
- 2 small onions or 1 medium onion
- 1 T. canola oil
- 1 T. chili powder
- 1-2 cloves garlic
- 1 yellow or red bell pepper
- 2 carrots
- 2 parsnips
- 1 cup mushrooms (pre-sliced or roughly chopped whole ones)
- 2 T. tomato paste
- 1/4 c. tomato sauce
- 1 can (14.5 oz.) diced tomatoes with chiles
- Peel and quarter onion, and mince in a food processor
- In a skillet coated with cooking spray, saute the turkey, taking care to break it up into crumbles.
- Heat a large saucepan over medium heat; add the olive oil and heat til shimmering. Add the onions and stir. Saute for 2-3 minutes; add tomato paste, chili powder, and garlic. Turn heat to low and cook while you prepare the veggies.
- Trim the pepper, carrots, and parsnips and add to the food processor; add the mushrooms. Pulse until vegetables are minced.
- Add the vegetables, diced tomatoes, and turkey to the onion-tomato mixture and stir to combine.
- Simmer for 30-40 minutes, until the vegetables are all cooked through. Serve over brown rice or a baked sweet potato