Healthy, Hearty, Turkey Chili…perfect for the cold days to come

Autumn. Fall scene. Beautiful Autumnal park. Beauty nature sceneThis recipe is an easy, healthy, all-time favorite in my house. Once the weather starts to get a little cool outside I’m all about soups and stews. Turkey chili hits the spot every time. Pair it with a nice slice of cornbread and curl up next to the fire…okay, that never happens in my house. Tonight I was just trying to keep my 2-year-old daughter from throwing her spoon on the floor for the 4th time!

Down Home Healthy Ingredients:

1 package of ground turkey (extra lean) browned

3 cans of dark red kidney beans drained and rinsed

3 cans of diced tomatoes (preferably already seasoned with garlic, oregano, and basil-if not you will need to add an additional 1/2 tablespoon of garlic, a tablespoon of dried or 2 of fresh oregano and a tablespoon of dried basil or 2 of fresh)

1 can tomato sauce

1 jar mild Pace Salsa (24 ounces if possible but okay to use a smaller jar if this is not available. If you want more spice feel free to chose medium or hot heat)

1 tablespoon minced garlic

1 large white onion diced

1 bunch green onions chopped

1 package low-fat shredded cheddar cheese

1/2 tablespoon onion or garlic salt

1 teaspoon black pepperphoto 2

How to Get the Kettle Cooking: 

1. Start browning your meat in a skillet on the stove top.

photo 12. While your meat is browning, put a large pot on the stove top and turn the burner on medium heat. Add your tomato sauce, diced tomatoes, Pace Salsa, minced garlic, onion salt, black pepper, and rinsed kidney beans to the pot. Stir.

3. Once your meat has finished browning, add it to your tomato mixture and stir.photo 4

4. Now throw your onions into your meat browning skillet and cook them on medium heat just to soften them a little before adding them to the chili mixture (maybe 5 minutes. stir frequently.) You probably won’t need to add any oil to the pan since you will still have a little of the fat from the meat greasing the bottom of your pan. This shouldn’t be much fat since you used the leanest turkey meat that you could find…right?photo 5

5. By now your chili mixture is starting to get hot. Once you have brought it just below a boil, turn it down and let it simmer covered for 20-30 minutes or until the onions are fully cooked. Taste test your chili just to make sure it has the right flavor for you. You can always add more garlic, salt etc to the mix.photo 4

6. Serve it steaming hot with chopped green onions and cheddar cheese sprinkled on top.photo 5

photo 27. I do always serve this with cornbread too. It is the perfect pairing!

Cornbread in the works!

Cornbread in the works!

8. Chili (and soup in general) always taste better on day two after the marriage of flavors occurs. Feel free to store your leftovers for lunch or dinner for an even tastier meal.

 

From The Mom in Me, MD