Thursday, February 21, 2013

White Turkey Chili in Rice Cooker

White Turkey Chili

1 pound ground turkey
1 tablespoon canola oil
1 teaspoon cumin seeds
1 heaping teaspoon ground coriander
1 heaping teaspoon ground cumin
1 heaping teaspoon dried cilantro or 1-2 tablespoons fresh or to taste
1 8 ounce can of tomato sauce
1 13 ounce can of rotel tomatoes (tomatoes with chilis)
1 small can of corn or 2 cups frozen
1 cup pearl barley
1 12 ounce box low sodium chicken broth

Heat a skillet to medium high.  Add the canola oil and cumin seeds.  When the seeds start to brown add the turkey.  Using a potato masher, squish up the turkey and brown it in the skillet.  When the pink color has disappeared add the rest of the spices and stir to combine.  Pour the mixture into a rice cooker.  Note:  If your rice cooker has a really good browning cycle, this can all be done in the rice cooker.

Add the remainder of the ingredients.  Stir to combine.  Turn rice cooker to the white rice cycle and close it.  It should be done in about 45 minutes. 

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