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Oprah's Turkey Chili with a Livliga Flair on Celebrate dinnerware

Oprah Winfrey has published a new and visually gorgeous new book Food, Health and Happiness that includes many Weight Watchers friendly recipes. I have enjoyed roaming around in this sumptuous book full of Oprah insights and recipes from her favorite chefs.

The first recipe I tried is the Turkey Chili. It is a classic chili with a lot of heat. It also requires a lot of ingredients and a number of steps to complete. I couldn't resist, I simplified the steps, lightened the heat and made the chili a little more visually attractive with simple changes.

My favorite discovery from this recipe was the addition of a smoky flavor to the chili because of the addition of charred dried chiles. It adds a wonderful flavor and dimension to the recipe. Below is my riff on Oprah's Turkey Chili.


Oprah's Turkey Chili with a Livliga Flair

Ingredients~
2 Chile De Ristra (locally grown)
1 cup boiling water
1 tablespoon olive oil
1 pound ground turkey, 85% lean
1 medium yellow onion, chopped
1 orange bell pepper, cored, seeded and chopped
2 ribs celery, chopped
4 cloves garlic
3 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon ground coriander
1 28 ounce can diced tomatoes, with juices
1 small can green chiles
2 cups chicken broth, low salt and sugar free (ie., Imagine)
2 bay leaves
1 teaspoon Kosher salt
1 can kidney beans, drained and rinsed
1 can black beans, , drained and rinsed

Optional Garnishes (1 tablespoons per garnish)~
sliced green onions
grated cheddar cheese
Greek yogurt, plain
flat leaf parsley, chopped
lime wedges


Directions~
1. Heat a skillet over medium high heat. Add the dried chiles and toast until darkened in color, about 1 minute, then flip and toast the opposite side. Remove from skillet, remove stems, and shake out seeds.
2. Place the chiles in a small bowl with 1 cup boiling water. Place a small plate or utensil on top of chlies to keep them submerged. Let soak for 20 minutes, until softened. Transfer chiles and water to blender and blend until smooth.
3. In a Dutch oven, heat the oil over medium-high heat. Add the turkey and stir breaking meat up into small clumps. Cook until lightly browned, about 5 minutes.
4. Add onion, bell pepper and celery. Cook for 10 minutes. Next add the garlic. Cook for another minute, until softened and aromatic. The add chili powder, cumin and coriander. Stir to blend well.
5. Next add the tomatoes, green chiles,chicken broth, bay leaves and chile puree and salt. Bring to a boil. Reduce heat and simmer for 30 minutes, until thickened. Add the beans and cook an additional 10 minutes. Serve hot. Add garnishes. Eat mindfully.

Serves 8. Serving size: 1¼ cup. Calories: 264.

Oprah's recipes include Weight Watchers' SmartPoints

To complete the meal add cornbread. Calories per serving: 110. Total calories for the meal: 374.

Want an easy way to serve up your chili in right sized servings? Try the chic LivSpoon®.




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Here is some interesting health news. We often focus on what we should eat and how much we should eat. It is not too often we are aware of the significance of when we should eat. Below is a write up from the Obesity Society that highlights recent research suggesting eating within a smaller window of time and earlier in the day could aid in fat burning and losing weight.

Eating only during a much smaller window of time than people are typically used to may help with weight loss,” said Courtney Peterson, PhD, who led the study at Pennington Biomedical Research Center. “We found that eating between 8 am and 2 pm followed by an 18-hour daily fast kept appetite levels more even throughout the day, in comparison to eating between 8 am and 8 pm, which is what the median American does.”

This new research, funded by a TOS Early Career Research Grant awarded in 2014, suggests that eating a very early dinner, or even skipping dinner, may have some benefits for losing weight. The body has an internal clock, and many aspects of metabolism are at their optimal functioning in the morning. Therefore, eating in alignment with the body’s circadian clock by eating earlier in the day can positively influence health, and this new study of eTRF shows that this also applies to metabolism. This first test of eTRF in humans follows rodent studies of this approach to weight loss, which previously found that eTRF reduced fat mass and decreased the risk of chronic diseases in rodents.

To conduct their study, Dr. Peterson and colleagues followed eleven men and women with excess weight over four days of eating between 8am and 2pm (eTRF), and four days of eating between 8am and 8pm (average feeding for Americans). The researchers then tested the impact of eTRF on calories burned, fat burned and appetite. To eliminate subjectivity, the researchers had all participants try both eating schedules, eat the same number of calories both times, and complete rigorous testing under supervision. Researchers found that eTRF improved fat and protein oxidation, and daily hunger swings among other health indicators.

“These preliminary findings suggest for the first time in humans what we’ve seen in animal models – that the timing of eating during the day does have an impact on our metabolism,” said Dale Schoeller, PhD, FTOS spokesperson for The Obesity Society and Professor Emeritus at the University of Wisconsin. “With additional research on early-time restricted feeding on humans, we can create a more complete picture of how this innovative method can best help prevent and treat obesity.”  




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