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FIREHOUSE KITCHEN RECIPES- SEASON 2

Firefighter Larry Weiss
West Sayville Fire Department
Szechwan Turkey Chili

Ingredients:
Yield: 2 Quarts
1 ½ lbs. Lean Turkey, ground
1 tsp. Wasabi Powder
1 tbsp. Peanut Oil
2 tbsp. Oriental Chili Paste
1 cup Onion, med diced
1 tbsp. Sesame Oil
½ cup Red Bell Pepper, med diced
1.2 cup Green Bell Pepper, med diced
1 tbsp. Garlic, minced
1 tbsp. Ginger Root, fresh, minced
½ cup Kikkoman Lite Soy Sauce
1 can Diced Tomatoes, (14 ½ oz.)
1 can Black Beans, drained (15 oz.)
1 can Tomato Sauce (8 oz.)
½ tsp. Chinese Five Spice Powder
1 tsp. White Pepper Ground
2 tbsp. Chili Powder
½ cup Scallions, thin sliced

Directions:
1.
Brown the turkey in the peanut oil and drain. Reserve the liquid.
2. In the reserved liquid, sauté the peppers, onions, garlic and ginger. DO NOT BROWN.
3. Add the soy sauce, tomatoes, black beans and the tomato sauce. Bring to boil and simmer.
4. Add all the other ingredients and stir into pot. Simmer for 1 hour on low heat.
5. Serve over Sticky Rice or regular long grain rice. Top with sesame seeds and scallions.

Yield: 2 quarts (8-1 cup servings) 1 serving contains: 6.4 grams of fat and 336.7 calories.


 
   

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