Mostly Moussaka

Turkey Chili with a Greek Influence
Prep Time: 
1 hour
Number of Servings: 
Serves 6
Recipe Source: 
Improvisational Cooking by Ann Forbush ($25.00, 2020). Photo by Ann Forbush.

Ingredients

  • 1/2 cup olive oil
  • 2 leeks OR 1 onion, chopped
  • 1 lb. ground turkey
  • 4 cloves garlic, crushed
  • 1 medium eggplant, chopped
  • 1 bell pepper, chopped
  • 2 Tbsp mint
  • 2 tsp red pepper flakes
  • 1 Tbsp pumpkin pie spice blend
    • 4 tsp cinnamon
    • 2 tsp ground ginger
    • 1 tsp ground cloves
    • 1/2 tsp ground nutmeg
  • 1/2 tsp oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup dry white wine
  • 2 cans fire-roasted tomatoes
  • 1 Tbsp tomato paste
  • Grated Parmesan cheese

Directions

  • Heat oil in large skillet or stock pot that has a lid, brown onions, turkey, and garlic.
  • Add vegetables, spices, wine, and tomato paste. Stir often and use lid to help steam ingredients. Simmer until everything is soft, about 45 minutes. Serve with grated Parmesan cheese.

Notes

  • This dish is basically turkey chili with a Greek influence. It balances cool mint with the heat of red pepper and the rustic quality of cinnamon.
  • It’s great served with boiled potatoes and steamed green beans (or over rice).
  • Feel free to improvise; make a variation with leftover holiday turkey!
Nutrition Info: 
382 Calories, 19 g Protein, 19 g Carbohydrates, 6 g Fiber, 25 g Total fat (5 g sat), 513 mg Sodium, ★★★★★ Vitamin B6, C, ★★★★ Vitamin B3 (niacin), ★★★ Vitamin B12, K, Phosphorus, ★★ Vitamin E, Zinc, Vitamin A, B1 (thiamine), B2 (riboflavin), Calcium, Folate, Magnesium, Iron, Potassium

Improvisational Cooking by Ann Forbush

The beauty of improvisational cooking is using the materials at hand to invent something new. This book is for people who enjoy food, but don’t want to spend all day in the kitchen. It's a collection that includes many one-pot-over-rice meals, a few soups, sides, and desserts. The recipes can easily be made gluten-free; they contain limited sugar and no red meat.

Created during the summer of 2020, this little book was a labor of love made with an old iPhone and ingredients from the local farmer's market. All proceeds will benefit End 68 Hours of Hunger.

Contributor

Ann Forbush

Ann Forbush is a Boston- and New Hampshire-based artist and educator. She holds a BFA in photography from the University of the Arts in Philadelphia and an MFA from MassART in Boston. She considers her recipe book a labor of love.