Dinner Tonight: June 30, 2016 Turkey Chili
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Especially during the winter months, I find it difficult to get to the store for special ingredients such as fresh chili peppers. That’s why I was so excited when a friend passed on this recipe for Turkey Chili, which calls for just a few ingredients that are easy to keep on hand.
This Chili recipe uses shortcuts but is still flavorful and uses healthy, natural ingredients. Additionally, this meal is easy to make a day ahead…it’s actually more flavorful that way! Plus, there’s a great vegetarian option, which adds more beans to replace the turkey’s protein.
This recipe was contributed by FDP team member Ashley Sandvi.
Ingredients
Serves 4-6
- 1 lb. ground turkey
- 1 (15 oz.) can kidney beans
- 1 (15 oz.) can baked beans
- 20 oz. whole, no-salt tomatoes
- 15 oz. marinara sauce
- 2 Tbsp. chili spice
- 3/4 cup water
- Salt and pepper, to taste
Serves 4-6
- 1 (15 oz.) can black beans
- 1 (15 oz.) can kidney beans
- 1 (15 oz.) can baked beans
- 20 oz. whole, no-salt tomatoes
- 15 oz. marinara sauce
- 2 Tbsp. chili spice
- 3/4 cup water
- Salt and pepper, to taste
Instructions
- Start by sautéing the meat in a pan. I use 99% lean turkey meat, but you could also use 93% lean meat if you prefer. Drain pan if needed.
- Add 2 Tbsp. chili spice and ¾ cup water and simmer for 5-10 minutes.
- While meat is simmering, mix all other ingredients in a large saucepan. It’s easiest to crush the whole tomatoes with your hand as you add them to the pot.
- Add sautéed meat and salt, pepper or other spices to taste. Simmer over medium heat for 15-20 minutes.
- Put 2 Tbsp. chili spice, ¾ cup water and cans of beans to a pan and simmer for 5-10 minutes.
- Mix all other ingredients in a large saucepan. It’s easiest to crush the whole tomatoes with your hand as you add them to the pot.
- Add sautéed beans and salt, pepper or other spices to taste. Simmer over medium heat for 15-20 minutes.
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