Mean & Lean Turkey Chili

5  Tbsp Olive Oil
1  White Onion, Diced
2  Garlic Cloves, Chopped
2  Turkey Breasts, Cubed
1  Tsp Dried Oregano
1  Tsp Ground Cumin
2  Tbsp Chipolte Powder
2  Tbsp Paprika
1 Can (12oz) Stout Beer
1 3/4   Cup Crushed Tomatoes
1/2  lb Sun-Dried Tomatoes, Rehydrated and Sliced
4  Tbsp Basalmic Vinegar
2  Cups, Rinsed Uncooked Brown Rice
4  Cups Chicken Stock
2  lb Pumpkin, Peeled, Seeded and Cubed
Salt and Pepper
1  Cup Chopped Cilantro


Coat the bottom of a large stockpot with 3 Tbsp oil and heat it on medium-high. Add the onion and garlic, and cook until translucent. Add the turkey, oregano, cumin, chipotle powder, and paprika. Cook untilthe turkey browns. Add the beer, tomoatoes, sun-dried tomatoes, balsamic vinegar, rice, and chicken stock. Bring to a boil. Then simmer for 40 minutes.

In a separate bowl, toss the pumpkin cubes with 2 Tbsp olive oil, salt and pepper, and half of the chopped cilantro. Spread the cubes on a baking pan and bake them at 350 degrees for about 20 minutes.

Add the cooked pumpkin mixture to the chili pot with some salt and pepper and the remaining chopped cilantro. Serves 4


As taken from Mens Health Magazine October 2008