This thick red turkey chili is full of flavor and is the perfect accompaniment to pasta topped with cheddar!
Disclosure: I am a member of the Cabot Cheese Board and recieved free Cabot cheddar and Dreamfields Pasta mentioned in this post. I was not expected to write a review. I was not compensated financially for my time. Opinions are my own.
Are you ready for some chili? What’s your favorite? I love a warm turkey chili, but I’m partial to white chili when I use poultry. Well, until this week, after a friend of mine shared this culinary tip to deepen the color of ground turkey: soy sauce. (It also adds a rich savory meaty flavor.)
This tip comes from a recipe printed in the Wilmington Star News, Game Day Turkey Chili. In addition to soy sauce, this chili is made with a few other ingredients lending a rich complex flavor, noteably, light beer and cocoa. I made a batch this week with a few adaptations: adding more vegetables, tailoring the seasonings to my chili favorites, and serving it over Dreamfields Pasta topped with Cabot’s Sharp Light Cheddar.
If you’ve never heard of Dreamfields Pasta your missing out on a good thing. Dreamfields helps you feel full longer with a balance of fibers and plant proteins. It contains prebiotic fiber which helps promote healthy digestion. Yet it has ALL the taste and texture of regular pasta!
For those of you who have been looking for creamy, cheesy buttery flavor without the fat and calories, you need Cabot’s Light Sharp Cheddar in your life. It boasts only 70 calories per ounce and 4.5 grams of fat. It’s has a smooth firm texture and is surprisingly savory.
Go ahead, make a pot of this red turkey chili and serve it over Dreamfields spaghetti and top with Cabot’s Sharp Light Cheddar. Invite your friends to watch the Panthers and Broncos and tell them to bring their BIG GAME appetites.
Red Turkey Chili With Pasta & Cheddar
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients (serves 10)
- 2 teaspoons canola oil, divided
- 1 pound lean ground turkey
- 2 tablespoons soy sauce
- 2 teaspoons smoked paprika
- 1 cup sweet onion, chopped
- 1/2 cup carrot, chopped
- 1/2 cup celery , chopped
- 1 red bell pepper, cored and chopped
- 1 clove garlic, minced
- 12 oz. light beer
- 2 15-ounce cans black beans, drained and rinsed
- 14 ounce low sodium tomato sauce
- 2 14-ounce cans crushed tomatoes
- 2 Tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon cocoa powder
- 1 box Dreamfields spaghetti
- 8 oz Cabot’s Sharp Light Cheddar, shredded
- chopped scallions, for garnish
1. In a large pot over medium high heat, add 1 teaspoon oil. Add turkey and cook breaking it up, until cooked through, about 7 minutes.
2. Sprinkle turkey with soy sauce and smoked paprika. Mix until combined. Continue to cook until moisture is gone, about 3 minutes. Remove turkey from pot and set aside.
3. Add remaining oil to the pot over medium heat and add onion, carrot, celery, and red pepper. Cook until tender. Add garlic and cook 30 seconds more.
4. Increase heat to high and add beer to deglaze the pan, scraping the bottom to loosen any stuck bits. Reduce heat and simmer for 2 minutes. Return turkey to pan along with beans, tomato sauce, crushed tomato, chili powder, cumin, oregano and cocoa powder. simmer for 30 minutes.
5. Prepare pasta according to package directions.
6. Serve by spooning chili over pasta. Top with cheddar and garnish with scallions.