Turkey Chili
This hearty and flavorful chili is made with ground turkey, making it rich in protein, lower in fat, and a healthier option without sacrificing taste.
Total Time: 1 Hours, 53 Minutes | |
10 Minutes Prep, 1 Hour Marinating, 40 Minutes Cooking, 3 Minutes Finishing | |
Serves: 4 | |
Animal Protein |
Sous vide salmon is sweet and succulent and in this recipe, receives a great infusion of flavors from the marinade, as well as a hint of smokiness from finishing in a hot pan. Say good-bye to traditional grilled, dry salmon; you’ll never go back after trying it sous vide.
Brining is important as it prevents the albumin (the white stuff) from leaching out of the fish. It also helps prevent overcooking and results in buttery, moist flesh. Dissolve ¼ cup kosher salt in 1 quart ice water, add the salmon, cover, and refrigerate for 30 minutes.
An alternative way to firm up the fish is to dry-cure the filets before bagging them. Sprinkle salt and sugar all over the filets, let them stand for 10 minutes, then wash the mixture off with cold water.
This hearty and flavorful chili is made with ground turkey, making it rich in protein, lower in fat, and a healthier option without sacrificing taste.
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