St. Louis Slinger

St. Louis Slinger

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From: EatingWell Magazine, January/February 2016

This is a slimmed-down recipe makeover of the famous St. Louis breakfast hangover cure. The healthy turkey chili is sans beans, but feel free to add a can of rinsed beans during the last 20 minutes in Step 1 if you like.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • St. Louis Chili
  • 1 tablespoon extra-virgin olive oil
  • 1 pound 93%-lean ground turkey
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1 28-ounce can no-salt-added crushed tomatoes (see Tip)
  • 1 cup water
  • 2 tablespoons chili powder
  • 1 teaspoon unsweetened cocoa powder
  • 1 teaspoon ground cumin
  • ¾ teaspoon salt
  • ½ teaspoon ground pepper
  • Crushed red pepper to taste
  • Slingers
  • 5 cups diced russet potatoes ( ½-inch; about 1½ pounds)
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 4 slices bacon
  • 4 large eggs
  • 2 cups St. Louis Chili or your favorite chili, heated

Preparation

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  1. To prepare chili: Heat oil in a large pot over medium-high heat. Add turkey and cook, stirring often and breaking up with a spoon, until no longer pink, about 5 minutes. Stir in onion and cook, stirring often, for 3 minutes. Add garlic and continue cooking, stirring often, until the onion is tender, about 2 minutes more. Add tomatoes and their juice, water, chili powder, cocoa, cumin, ¾ teaspoon salt, pepper and crushed red pepper. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes. Keep warm over low heat while assembling the slingers. (Makes about 6 cups of chili; refrigerate leftovers for up to 5 days or freeze for up to 6 months.)
  2. To prepare Slingers: Meanwhile, preheat oven to 400°F.
  3. Rinse potatoes in cold water and thoroughly pat dry with a clean towel. Toss on a large baking sheet with oil, salt and pepper, then spread into a single layer. Roast until well-browned on the bottom, about 20 minutes. Stir and turn the potatoes; roast until brown and crispy, 10 to 15 minutes more.
  4. Meanwhile, cook bacon in a large nonstick skillet over medium heat until crispy; drain on a paper towel-lined plate. Wipe out the pan.
  5. When the potatoes are done, coat the skillet with cooking spray and place over medium heat. Crack eggs into the skillet. Reduce heat to medium-low and cook 5 to 7 minutes for a soft-set yolk. Divide the potatoes among 4 plates; top each portion with bacon, a fried egg and ½ cup of the chili.
  • Make Ahead Tip: Refrigerate chili for up to 5 days or freeze for up to 6 months.
  • It's hard to find crushed tomatoes that are labeled “low-sodium,” so compare nutrition panels among brands. For the best tomato flavor we use those with little or no added sodium (under 200 mg per ½ cup).
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Serving size: 1 cup potatoes, 1 slice bacon, 1 egg & ½ cup chili
  • Per serving: 377 calories; 15 g fat(4 g sat); 4 g fiber; 40 g carbohydrates; 21 g protein; 52 mcg folate; 215 mg cholesterol; 4 g sugars; 0 g added sugars; 1,227 IU vitamin A; 15 mg vitamin C; 64 mg calcium; 5 mg iron; 692 mg sodium; 1,207 mg potassium
  • Nutrition Bonus: Iron (28% daily value), Vitamin A (25% dv), Vitamin C (25% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 1 vegetable, 1 lean meat, 1 medium-fat meat, 1½ fat

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