Turkey Chili
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Phil Anderson
Director of Fresh Foods, Harris Teeter
www.harristeeter.com
panderson@harristeeter.com
Chef Philip Anderson studied at culinary institutions all over the world including Culinary Institute of America and School for American Chefs and has worked in places including Le Deli Rive in Switzerland, Relais, and Hacienda De Los Morales in Mexico City. He assisted Team USA in the 1992 Culinary Olympics in Germany and was a featured Guest Chef at the Aspen Food and Wine Festival. Chef Phil is currently the director of fresh foods at Harris Teeter and oversees Harris Teeter's stores that feature freshly prepared foods and pastries by culinary trained talent. Chef Phil cooks in a style he refers to as internationally fresh, using high quality ingredients to create ethnic style foods with a rustic presentation. He enjoys preparing challenging menu items including stuffed pastas, timbales, tortes, sauces, spice blends, bread ands clafouti that express exceptional flavor notes.
Turkey Chili
Ingredients
2 15 ounce cans HT kidney beans2 14.5 ounce HT stewed tomatoes
2 (1.25 ounce) packages chili seasoning mix
1 (4 ounce) can diced green chili peppers
1 8 ounce can HT tomato paste
1 onion, diced
12 ounces turkey meat, diced
Kosher salt and freshly ground pepper to taste
Instructions
In a Medium size pot combine beans, tomatoes, chili seasoning, chili peppers, tomato sauce, and onion. Cook covered on low 1 hour. Add turkey, cook 10 minutes more. Serve hot.Other Videos
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