The Healthy Hedonist Holidays/Myra Kornfeld 2007

Portobello Mushroom Chili with Turkey or Tempeh
Servings Preparation Time Cooking Time Temperature Notes Calories Trans Fat Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4 Process 1/2 pound tempeh in a food processor until coarsely chopped. You should have 2 cups. Brown the tempeh in the nonstick skillet as you would the turkey.


INGREDIENTS:
2 ancho chiles 3 tablespoons extra virgin olive oil 1 large onion, cut into small dice (2 cups)
2 garlic cloves, minced 1/2 pound (2 large) portobello mushrooms, stemmed, caps cut into 1/2-inch dice (2-1/2 cups) 1 red bell pepper, cut into 1/4-inch dice
1 pound ground turkey or 1/2 pound tempeh 2 teaspoons ground cumin 1 teaspoon dried oregano
1 bay leaf salt one 14-ounce can diced tomatoes
one 12-ounce bottle of beer 1 tablespoon fresh lime juice avocado-orange salsa with cucumber



1 Heat a heavy skillet (preferable cast iron) over a medium flame. Cook the chiles, turning often, until puffed, about 1 minute. Remove from the heat, cut off the stems, tear open the chiles, and discard the seeds. Transfer the chiles to a small bowl and cover with hot water. Set aside.
2 Warm 1 tablespoon of the oil in a medium pot. Add the onion, garlic, mushrooms, and red pepper. Cook over medium-low heat until the vegetables are soft and have shrunk way down, about 15 to 20 minutes.
3 Meanwhile, heat the remaining 2 tablespoons oil in a medium nonstick skillet over medium-high heat. Add the turkey and cook, breaking it up with a spoon and stirring frequently, until no pink remains, about 3 to 5 minutes. Transfer to a bowl and pour off all the liquid.
4 Put the chiles and 1/4 cup of the soaking liquid into a blender and puree. Set aside. Stir the cumin, oregano, and bay leaf into the sauteed vegetables and cook 1 minute. Add the chile puree. Raise the heat to medium-high and cook, stirring, for an additional 2 minutes.
5 Transfer the turkey to the pot with the vegetables. Add 2 teaspoons salt, the tomatoes, and the beer. Cover and bring to a boil. Lower the heat and simmer, partially covered, stirring from time to time, for 30 minutes. Uncover and simmer, stirring from time to time, until the chili is thick, about 30 more minutes. Remove and discard the bay leaf. Stir in the lime juice. Taste and add more salt if necessary. Serve the chili hot, with the salsa on top.

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