A lot of people have been asking what Hubby and I have been eating throughout the kitchen renovation. As I explained on demo day, we packed a mini-freezer full of foods to keep us from eating out. This chili is one of the things in that freezer. We’ve made it probably 6-7 times in the last year, I just never got around to blogging about it. For the kitchen renovation, I made one pot for Hubby and one that was not so spicey for me.
This chili is so good and so filling. And I love that it’s healthy (and colorful) too. It’s basically just a collection of ground turkey, canned tomatoes, and a ton of veggies (feel free to use whatever you like or have on hand). When we’re not eating this out of the freezer/microwave, I like to serve Hubby’s with a dollop of fat free Greek yogurt (so much healthier than sour cream) and some fresh cilantro.
Turkey Chili – From Cooks.com – makes 10-12 servings
2 lbs ground turkey
2 medium onions, diced
1 green pepper, diced
1 red pepper, diced
16 oz kidney beans, red (2 cans – drained) – I use one red and one pink
1 can Budweiser beer, more or less to taste and consistency – I use Sam Adams
16 oz can of tomato sauce
1 can diced tomatoes – I use the can with garlic/herbs
1 bag frozen corn – no need to defrost
1 large bag frozen diced butternut squash – no need to defrost
2 cloves garlic (finely chopped or minced) – I use 5 cloves
2 tsp olive oil
2 tsp cumin
2 tsp chili powder
1 teaspoon cayenne pepper
1 tablespoon oregano
1 tablespoon salt
1 tablespoon ground mustard
You will need a fairly large pot for this, 12X8 inches or so. First add the oil and brown the 2 lbs of turkey, drain any excess liquid.
Add all of the vegetables, beans, tomato sauce, and diced tomatoes. Add beer until you reach the consistency you desire, usually 1 – 1 1/2 cans or so (I use one bottle of Sam Adams).
Mix in the garlic and spices. Simmer for 20 minutes, then reduce heat. The longer it cooks, the more the garlic taste will blend in with everything else.
This chili freezes very well.