I had the honor today of being a guest chef for the U.S. Ski Team and U.S. Snowboarding’s monthly Olympic athlete cooking demo at the USSA Center of Excellence in Park City. I joined noted USOC chef Adam Korzun and USOC dietician Susie Parker-Simmons for a fabulous session cooking soups and chilis. These sessions the last few months have been very popular with athletes who want to learn more about cooking and doing it from a healthy perspective for their respective sport. Adam cooked up some great chicken stock, then had the athletes use it to make a chicken soup, butternut squash with curry soup and a potato soup. I made my cooking debut with a great new smoky chipotle turkey chili.
Chili comes in many exotic forms, with every conceivable type of meat at its core. Carole has long made a wonderfully simple turkey chili. And skiers savor Deer Valley Resort’s famous turkey chili. It’s a hearty meal often topped with grated cheeses, sour cream and more. But my challenge in presenting a cooking class to athletes of the U.S. Ski Team and U.S. Snowboarding was to be a bit more healthful. So, with a little research and tweaking, I came up with this version of a traditional Food Network recipe to create a healthy, yet hearty, turkey chili. And, it’s extremely simple to make.
Checkout Tom’s Turkey Chili today!