Szechuan Turkey Chili

Menu Part: 
Soup
Cuisine Type: 
Asian
Serves: 
8

This turkey chili is made hot with Szechuan seasonings. For authenticity serve it with sticky rice and sprinkle with sesame seeds.

Ingredients

1 1/2 lbs ground turkey
1 tsp canola oil
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced
1/2 cup yellow onion, diced
1 tbsp garlic, minced
1 tbsp fresh gingerroot, peeled and minced
1/2 cup reduced sodium soy sauce
1 15-oz can diced tomatoes
1 15-oz can kidney beans, drained
8 oz tomato sauce
1/2 tsp five spice powder
1 tsp ground black pepper
2 tbsp chili powder
1 tsp wasabi powder
2 tbsp Asian chili paste
1 tsp salt
1 tbsp sesame oil
8 cups sticky rice, cooked
2 tbsp sesame seeds, toasted

Steps

1. Brown turkey in canola oil and drain. Reserve the liquid.

2. In the reserved drippings, saute the peppers, onion, garlic and ginger. Do not brown.

3. Add soy sauce, tomatoes, beans and tomato sauce. Bring to a boil, reduce heat.

4. Return cooked turkey to the stockpot. Stir in all other ingredients, except the rice and sesame seeds. Simmer for 1 hour over low heat.

5. For each portion, serve in a large shallow bowl with sticky rice. Sprinkle rice with toasted sesame seeds.


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The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

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