2015 Healthy Kids Cook-Of Finalist Recipe: New England Maple Turkey Chili
Recipe by: Destiny Mobley
2015 HOWARD COUNTY HEALTHY KIDS COOK-OFF FINALIST RECIPE!!!
Recipe Developed by: Destiny Mobley
Grade: 12, Homewood Center
Recipe Inspiration: I am a senior at Homewood Center and I have been learning to cook and create recipes for the past two years. I attend the Hotel and Restaurant Management Academy at the Applications and Research Lab as my high school graduation completer. I do not have many opportunities to cook at home, so I am glad that I am able to learn this important life skill. I plan to attend Howard Community College after graduation and may pursue more education in the culinary field. At the beginning of this school year, my class was given an assignment to learn about the cuisine of a certain region of the United State. I was assigned the Northeast and once of the recipes I perfected was this Maple Turkey Chili. It was just the right combination of spicy and sweet and is filled with healthy lean protein, legumes and vegetable. I think children and adults would both enjoy this chili…my culinary class and teachers sure did!
- 1 tsp Vegetable Oil
- 1 Onion (finely chopped)
- 1 lb ground turkey Lean
- 2 stalks Celery (finely chopped)
- 1/2 Green Bell Pepper (finely chopped)
- 1/2 Red Bell Pepper (finely chopped)
- 1 can (14 oz) Tomatoes Diced sodium-reduced
- 1 can (14 oz) Black Beans (drained and rinsed)
- 1 can (14 oz) Kidney Beans (drained and rinsed)
- 1 cup Chopped carrots
- 2 tbsp Pure Maple Syrup
- 1 tbsp Chili Powder
- 1 tbsp Ground Cumin
- 1/2 tsp Salt
- 1/2 tsp Black Pepper freshly ground
- 1/8 tsp Cayenne Pepper
- 1 cup Corn Frozen or fresh
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Ingredients
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- In a large Dutch oven, heat oil over medium-high heat
- Add onion and sauté for 3 to 5 minutes or until tender and translucent. Add turkey and cook, breaking up with the back of a wooden spoon, for 5 to 7 minutes or until no longer pink inside.
- Stir in celery, green pepper, red pepper, tomatoes, black beans, kidney beans, carrots, maple syrup, chili powder, cumin, salt, pepper and cayenne and bring to a boil.
- Cover and simmer for 20 minutes.
- Garnish with shredded cheddar cheese and sour cream, if desired.
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