Turkey chili looks gross but tastes great!
I'd promise that this will be the last recipe I share from HEALTHY SIN FOODS
, but I'm pretty sure that'd be lying. This cookbook has given me many an excellent meal over the past couple of months. The recipes are most definitely worth spreading around.
I made this turkey chili a few weeks back and fell over the moon in love with it. It's delicious and protein-rich, and it freezes really well. I dined off it for ages
, and plan to make another pot next week so I can start the cycle all over again.
I altered it somewhat, as is my usual wont. All changes are detailed in the Ingredient Notes section below.Ingredients:
1 can turkey (12oz/340g)
6 cups canned tomatoes, diced
½ cup sliced carrots
½ cup diced celery
½ cup diced mushrooms
1 can low sodium tomato paste
1 can low-sodum tomato sauce
1 can white beans
1 can black beans
1 tbsp chili powder
1 tbsp sugar
2 tsp minced garlic
1 tsp salt
1 tsp oregano
1 tsp basilIngredient Notes:
I see no reason why you couldn't use shredded turkey instead of canned turkey. It'd be a great way to use leftovers after a large family meal.
The original recipe called for a cup of onions, a full cup of carrots, and half a cup of diced red pepper. I left the onions out because I hate them, reduced the carrots by half because I'm not crazy about cooked carrots, and substituted mushrooms for the red pepper because they were cheaper and on hand. Next time, I'd either nix the carrots entirely or dice them instead of slicing them.
I also used white beans instead of red, since my grocery store was out of the latter. They were absolutely delicious, so thumbs up.
Next time, I'll at least double the chili powder. The finished chili had only the barest hint of spice, which doesn't really cut it 'round these parts.Directions:
Sauté the canned turkey until it’s no longer pink. Add it to a large pot (at least 5.7L) with the tomatoes, carrots, celery, mushrooms, tomato sauce & paste, rinsed beans, chili powder, sugar, garlic, salt, oregano and basil.
Bring everything to a boil, then reduce heat and simmer for 40 minutes, stirring often.
It's that simple.
You may want to spray the pot, since the tomatoes have a tendency to caramelize, but otherwise it's smooth sailing. The finished recipe supposedly makes six servings, but I got far more than that out of it and my portions were a more than adequate size.Back In the Day: