Kitchen sink turkey chili
This is one of those kitchen sink recipes. You know, the ones where you can throw in whatever you have lying around. In this case, I am taking advantage of a friend being out of town last week and gifting me her farm share for the week. My staples are onion and peppers but if you like your chili veggie-loaded, throw it in! This is also one of those easy substitution recipes. It can be made vegetarian (just leave out the ground turkey and add more veggies and/or beans) or the meat can be changed up if you're a beef in chili only person (I'm a turkey fan. Sausage could also work.) It's a quick, easy weekend cook up on the stove and throw into the crockpot or stew in a pot on the stove for a few hours kind of meal. Enjoy!
Kitchen sink turkey chili
Ingredients:
1 lb. lean ground turkey
1-2 onions chopped
2 cloves of garlic, minced
1-2 peppers (any color)
2 cans (15 oz.) diced tomatoes, undrained
1 can (15 oz.) tomato sauce
1 cup low sodium chicken broth
1 can (15 oz.) black beans, rinsed & drained
1 can (15 oz.) pinto or kidney beans, rinsed & drained
1 1/2 Tbls chili powder
3/4 teas. ground cumin
1 Tbls. dried oregano
1 teas. mustard powder
salt & pepper to taste
Directions:
1. Coat a large saucepan with olive oil cooking spray. Add the onions and cook over medium heat until they're soft and just starting to brown.
2. Add the ground turkey and cook over medium high heat, breaking up the meat with a spoon, for about 5 minutes, or until it's no longer pink.
3. Add the tomatoes, tomato sauce, beans, broth, garlic, chili, cumin, oregano, mustard powder, and salt/pepper to taste. Mix together and transfer to a crockpot to cook on low for 2-3 hours. If cooking on the stove, bring to a low boil and then reduce heat to low. Cover and simmer for about 20-30 minutes before serving.
4. Serve as is, garnish with chopped cilantro and/or shredded cheese, or add some brown rice.
Makes 12 x 1 cup servings.
Nutritional info: (1 cup serving)
Calories: 236
Fat: 3g
Cholesterol: 23mg
Sodium: 1463mg
Carbs: 34g
Protein: 20g
Kitchen sink turkey chili
Ingredients:1 lb. lean ground turkey
1-2 onions chopped
2 cloves of garlic, minced
1-2 peppers (any color)
2 cans (15 oz.) diced tomatoes, undrained
1 can (15 oz.) tomato sauce
1 cup low sodium chicken broth
1 can (15 oz.) black beans, rinsed & drained
1 can (15 oz.) pinto or kidney beans, rinsed & drained1 1/2 Tbls chili powder
3/4 teas. ground cumin
1 Tbls. dried oregano
1 teas. mustard powder
salt & pepper to taste
Directions:
1. Coat a large saucepan with olive oil cooking spray. Add the onions and cook over medium heat until they're soft and just starting to brown.2. Add the ground turkey and cook over medium high heat, breaking up the meat with a spoon, for about 5 minutes, or until it's no longer pink.
3. Add the tomatoes, tomato sauce, beans, broth, garlic, chili, cumin, oregano, mustard powder, and salt/pepper to taste. Mix together and transfer to a crockpot to cook on low for 2-3 hours. If cooking on the stove, bring to a low boil and then reduce heat to low. Cover and simmer for about 20-30 minutes before serving.
4. Serve as is, garnish with chopped cilantro and/or shredded cheese, or add some brown rice.
Makes 12 x 1 cup servings.
Nutritional info: (1 cup serving)
Calories: 236
Fat: 3g
Cholesterol: 23mg
Sodium: 1463mg
Carbs: 34g
Protein: 20g
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