Practically No-Fat Fast Turkey Chili |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is an adaptation of my friend, Lisa's, chili recipe. My family loves it and I've made some adjustments over the years. This is a great super-fast supper that you can make in one pot. My kids don't like the texture of the beans, so I pulse a cup or two in the food processor and they love it that way. Sometimes, we will eat this served over whole wheat pasta. Ingredients:
1 lb ground turkey |
1/4 large sweet onion, finely minced |
3/4 ounce garlic, finely minced (about 8 cloves) |
1 (28 ounce) can crushed tomatoes |
1 (28 ounce) can diced tomatoes |
1 (15 1/2 ounce) can dark red kidney beans |
1 (15 1/2 ounce) can light red kidney beans |
1 (15 1/2 ounce) can black beans |
3 tablespoons chili powder |
1 tablespoon ground cumin |
hot sauce (this is best to add after it's all cooked) |
Directions:
1. In a pot, brown the ground turkey with the onion, add garlic when the meat is fully cooked.
2. Stir in all the cans (do not drain, unless you are doubling the recipe, then I drain half the beans).
3. Add the chili powder and cumin (you can add more if you'd like, don't be afraid).
4. Cook on stovetop on med-low heat for about half an hour (can cook longer if you want or if you have time - I like to prep this in the morning and put it in the crockpot to cook all day, but I always add a can or two of water if using the slow cooker).
5. Serve with sour cream, shredded cheese, chopped onions or scallions and tortilla chips or corn bread.
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