This Tailgate Chili recipe, made with turkey, beans and grilled vegetables, makes a healthier end-run around such unbalanced fare. Grilling gives the onions and eggplant called for below a smoky, intense flavor. One of the best things about this Tailgate Chili is that you really do not need a tailgate.

tailgate chiliPrep Time: 15 min
Cook Time: 45 min
Ready In: 60 min

Servings: 6

Canola oil spray
2 Asian Eggplants, cut diagonally in 3/4-inch slices (about ½ lb)
1 large Red Onion, cut in ½-inch slices
1 can (28 oz) Whole Tomatoes
1 lb Ground Turkey or Lean Beef
3 tbsp Chili Powder
1 tbsp dried Oregano
2 tsp ground Cumin
1 tsp Garlic Powder, or to taste
1 can (4 oz) Green Chili, drained and chopped
1 cup chopped Cilantro
1 can (15 oz) Pinto Beans, rinsed and drained
Salt and freshly Ground Black Pepper

Lightly coat a grill with canola spray and preheat. Grill the eggplant and onion slices until they are well marked on both sides, 2 to 3 minutes for the eggplant, 1 to 2 minutes for the onions. Remove and set them aside.
Place the tomatoes in a medium Dutch oven, reserving their liquid. Add the turkey. Set the pot over medium-high heat. (If making the chili on a grill, find a spot with even, medium heat.) With a wooden spoon, break up the meat and tomatoes, making a moist mixture. Mix in the chili powder, oregano, cumin and garlic. Add the chili peppers and cilantro. Cover and bring to a simmer.
Cut the eggplant into 1-inch pieces and coarsely chop the onions. Stir them into the chili along with the beans. Cook, covered, until the meat is cooked through, about 20 minutes on the stove, up to 45 minutes on a grill. Season to taste with salt and pepper.

Tips & Notes
Two tailgating essentials, meat and grilling, bring chili to mind. So does a recent cookbook devoted to tailgating that lists over 30 items considered essential equipment, including pots to place on the grill for cooking from scratch. But simple or involved, chili is a perfect choice for a tailgater’s meal, or for those who prefer to watch a game surrounded by all the comforts of home.
Usually, vegetables get short shrift in a tailgater’s spread in favor of copious quantities of red meat, especially when all the tailgaters are guys.
The Japanese eggplant melts nicely into the finished chili, which can be made from scratch by starting on the grill and finishing it in a pot, where it cooks in less than an hour. It also can be made in a crock-pot if you generate power at the tailgate site. Or you can make it ahead and transport it hot or ready to heat up.

Nutritional Information Per Serving
Calories: 230
Total Fat: 7g
Saturated Fat: 2g
Carbohydrate: 23g
Protein: 19g
Dietary Fiber: 7g
Sodium: 564mg

Source: AICR

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Filed under: Recipes for Diabetics

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