Szechuan Turkey Chili




1 tsp canola oil

1/2 c red bell pepper, diced

1/2 c green bell pepper, diced

1 c yellow onion, diced

1 tbsp garlic, minced

1 tbsp fresh gingerroot, peeled and minced

1/2 c reduced-sodium soy sauce

1 (15-oz) can diced tomatoes

1 (15-oz) can kidney beans, drained and rinsed

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

1/2 tsp salt

1 tbsp sesame oil

8 c sticky rice, cooked

2 tbsp sesame seeds, toasted




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

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

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

Return cooked turkey to the stockpot. Stir in all other ingredients. Simmer for 1 hour over low heat.


For each portion, spoon 1 cup sticky rice into a large shallow bowl. Press rice to the edges and top with chili. Sprinkle with sesame seeds.




Nutrition Facts

580 Total Calories

21 g Total Fat

32 % Daily Total Fat

71 g Cholesterol

1008 mg Sodium

70 g Total Carbohydrates

28 g Protein