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.


More From FoodService Director

Ideas and Innovation
oversized portions

Here are the trends FSD's Chefs’ Council members wish would go away.

Kale Gluten-free Sriracha Chipotle Microgreens on everything Sous vide cooking Aversion to bread Healthy desserts Vegan diets Lies about local sourcing/organic food Fast food Cupcakes Pumpkin spice Fat-free or low-fat Meatless Mondays Bread cones Rigid child nutrition guidelines Bacon on everything Cajun Doughnuts with over-the-top toppings Oversized portions Fried foods Pinterest
Ideas and Innovation
Frose

Frose, sushi burgers and single-item restaurants are hot topics as of late, according to Forbes, which recently released a list of seven buzzwords in the foodservice world. Here’s what’s trending, in no particular order.

Blended burgers Frozecco and frose Goth food Hemp Single-item restaurants Sushi burger Upcycling
Industry News & Opinion
MeuDirections

One of my favorite cartoons shows a commander whose soldiers are in the midst of fighting a war with bows and arrows. Without turning around, he tells a man who has come up behind him, “I’m sorry, I’m too busy to talk to you.” The man was a rifle salesman.

In today’s time-pressed world, we are all too busy. So, it can be difficult to find time to reach out to others for ideas, solutions and best practices. But as that cartoon illustrates, it’s critical to being successful. The sharing of knowledge is a pillar of FoodService Director . Through our magazine and events, we have been...

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

FSD Resources