Mostly Moussaka
Turkey Chili with a Greek Influence
By Ann Forbush
Photo by Ann Forbush
Prep Time
1 hour
Number of Servings
Serves 6
Recipe Source
Improvisational Cooking by Ann Forbush ($25.00, 2020). Photo by Ann Forbush.
Ingredients
- 1⁄2 cup olive oil
- 2 leeks OR 1 onion, chopped
- 1 lb. ground turkey
- 4 cloves garlic, crushed
- 1 medium eggplant, chopped
- 1 bell pepper, chopped
- 2 Tbsp mint
- 2 tsp red pepper flakes
- 1 Tbsp pumpkin pie spice blend
- 4 tsp cinnamon
- 2 tsp ground ginger
- 1 tsp ground cloves
- 1⁄2 tsp ground nutmeg
- 1⁄2 tsp oregano
- 1 tsp salt
- 1⁄2 tsp black pepper
- 1⁄2 cup dry white wine
- 2 cans fire-roasted tomatoes
- 1 Tbsp tomato paste
- Grated Parmesan cheese
Directions
- Heat oil in large skillet or stock pot that has a lid, brown onions, turkey, and garlic.
- Add vegetables, spices, wine, and tomato paste. Stir often and use lid to help steam ingredients. Simmer until everything is soft, about 45 minutes. Serve with grated Parmesan cheese.
Nutrition Info
382 Calories, 19 g Protein, 19 g Carbohydrates, 6 g Fiber, 25 g Total fat (5 g sat), 513 mg Sodium, ★★★★★ Vitamin B6, C, ★★★★ Vitamin B3 (niacin), ★★★ Vitamin B12, K, Phosphorus, ★★ Vitamin E, Zinc, ★ Vitamin A, B1 (thiamine), B2 (riboflavin), Calcium, Folate, Magnesium, Iron, Potassium
Contributor
Ann Forbush
Ann Forbush is a Boston- and New Hampshire-based artist and educator. She holds a BFA in photography from the University of the Arts in Philadelphia and an MFA from MassART in Boston. She considers her recipe book a labor of love.
