Amazing Turkey Chili

December 23 , 2011 by: Marga Munson Main Dish

Unless you’re a vegetarian, chili is a dish everyone enjoys. Even then, you can make chili with no meat, but where’s the fun in that?? This type of one-pot meal is fabulous. Lots of flavor, lots of protein and fiber, and its even better with a big chunk of freshly made cornbread. Also, this meal consists of items regularly held in a moderately stocked pantry. Beans, tomatoes and sauce can take you a long, long way. In this case, they take you to Chili-Town.

This is the recipe I’ve been making chili with for years. Originally my mom showed me how to make it. And other the years it’s become mine. It’s a Super Bowl staple for me. Seriously, why even bother watching the game without a big bowl of hearty, spicy chili to go with?? Beyond the Super Bowl, this is another amazing meal on a cold night.

Also note, most chilis have beef in them, but the ground turkey cuts down on a lot of the fat, making this meal a lot less guilt-inducing. So yea, have seconds!!

Amazing Turkey Chili
Serves 4

Ingredients:
1 tablespoon olive oil
1 medium onion, diced
1 lb. lean ground turkey (I prefer Jenny-O over any other brand)
1 28ounce can of crushed tomatoes
1 28ounce can of tomato sauce
1 12ounce can of black beans, drained and rinsed
1 12ounce can of kidney beans, drained and rinsed
2 tablespoons granulated garlic
1/4-1/2 teaspoon ground cayenne pepper (depending on how spicy you like it!)
2 heaping tablespoons ground cumin
2 pinches of salt (or more to taste)
1/2 cup shredded cheddar cheese

In a medium sized soup pot, heat the olive oil over medium heat. Add the diced onion and saute until tender, about 5 minutes.
Add the ground turkey to the pot with half the garlic and half the cumin. Use a spatula to break up the meat and cook until almost cooked through.
Pour the crushed tomatoes, tomato sauce and both types of beans into the pot, along with the rest of the spices. Stir well to combine.
Bring the soup to a boil, then reduce the heat to low and cover.
Let simmer for a minimum of 2 hours. This really allows the flavors to combine. Add salt last to taste.
Serve in bowls with a pinch of cheese on top.

***I’d definitely recommend baking up some fresh cornbread to go with! Marie Callender’s is quick and all you have to add to the mix is water! Do it!!!!***

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