Wednesday, January 16, 2013

Turkey Chili

I LOVE CHILI.  It's sort of a perfect well-rounded meal in a bowl and all it requires is browning of some meat and dumping everything in a pot.  It's also a good source of protein and healthy carbs, fiber and, depending on what kind of meat you use, low in fat.  I made this recipe with ground turkey, 93% lean, but you can make it with ground beef also.  Just get 90-95% lean ground beef for a less fatty recpe.  It was really good.  It's not a spicy recipe, but you can certainly make it that way by increasing the cumin within the recipe or adding jalapenos (my personal favorite) to each bite.  (Another way I like to add spice is to put in a couple of tablepoons of Buffalo Wild Wings Caribbean Jerk sauce... that's a good secret to know, SOOO yummy)  Either way - it's good.  I threw in a small slice of velveeta into my bowl to make it slightly creamy/cheesy.  The key to the flavor in this recipe is truly the simmering time.  Don't make it if you don't have the time to simmer it for AT LEAST an hour, but 2 or even 3 is best.

Turkey Chili

2 pounds ground turkey
1 29-ounce can tomato sauce (or  14-ounce cans)
1 29-ounce can kidney beans, do not drain
1 29-ounce can pinto beans, do not drain
1 medium onion, chopped
1 stalk celery, chopped
3 medium tomatoes, choppes
2-3 teaspoons cumin
3 tablespoons chili powder
1 teaspoon black powder
1-2 teaspoons sea salt
2 cups water (I put the water in the tomato sauce can and rinse)

Brown turkey in a large pot; drain juices.  Add rest of ingredients and simmer over low heat for 2-3 hours stirring every so often, about 20-30 minutes.

Nutrition info based on 10 generous helpings from
Per serving: Calories - 327, Fat - 8g, Sat Fat - 2g, Cholesterol - 64mg, Sodium - 1281mg, Potassium - 437mg, Total Carbs - 40g, Dietary Fiber - 12g, Sugars - 7g, Protein - 28g.

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