This month Knorr was the product sponsor for the Allstar. We were given a task of creating chili.
We were able to select one of five different rice flavors: Spanish rice, Chicken, Chicken Broccoli, Cheddar Broccoli and Creamy Chicken. Additional guidelines: it must be ready in less than 30 minutes, use fewer than 8 ingredients, use 2 vegetables, must serve 4-6 people and be low in sodium, saturated fats, and sugar. Challenge accepted!!
I decided to go with the Spanish rice. Normally when I think of Chili, I do NOT think of beans. Beans are a filler. I wanted my chili to pack some flavor and I didn't want to rely on beans.
I went over to my lovely spice rack and selected Chili Powder, Cumin, and Coriander. 7 ingredients...yep it's the number of completion and so I stayed within the guidelines.
So...the recipe? Okay, okay... Presenting Sarah's incredible Italian turkey chili
1 pound Italian turkey
¾ cup diced onion
1 (14.5 ounce) can fire roasted tomatoes – do NOT drain
1 packet Knorr Spanish rice
2 ¾ cups water
2 tsp chili powder
1 ½ tsp ground cumin1 tsp ground coriander
1. In a large dutch oven, brown turkey over medium heat, stirring frequently and breaking up turkey. Cook until brown, about 8 minutes.
2. Raise heat to medium high and add in onions Allow to carmelize, about 4 minutes. Add in the fire roasted tomatoes. Stir to combine.Pour in the Knorr rice packet, and add in the water, cumin, coriander, and chili powder. Stir to combine. Bring to a boil, lower heat, cover and simmer until flavors blend. About 8 minutes.