Nothing says warm-up on a cool winter evening than a hot bowl of Chili. This one is made with fresh ground lean Turkey and three types of beans. Vegetarian? Leave out the Turkey and enjoy extra beans and peppers.
Ground Turkey and Bean Chili
Ingredients
1 pound fresh ground lean turkey (Buy fresh ground from the meat department in packages with clear wrap so you can see the quality of the meat. Meat in rolled packages are not always the best as it is ground too fine with a lot of added water. You want the meat to be regular grind)
One each: red, yellow and orange bell peppers
1-2 large onions
1/4 cup dry Chili powder seasoning
1 tablespoon Hungarian Paprika (you can also use Smoky Paprika as a substitute)
1 teaspoon Cumin powder
1 can diced tomatoes (regular or hot)
1 can seasoned black beans, drained
1 can light kidney beans, drained
1 can navy beans, drained
Preparation
Wash the peppers and chop them into medium sized pieces
Chop the onions into medium sized pieces
Open and drain the cans of beans
Use a large Dutch oven and pour in 1 tablespoon canola oil and heat on medium.
Add the fresh ground Turkey meat and stir to brown.
When Turkey meat is almost done browning, add the peppers and onions.
Cook mixture a few minutes until peppers change colors and onions become translucent.
Add the tomatoes and all the beans, mixing well.
Add the Chili powder, Hungarian Paprika and Cumin
Bring to a gentle boil on medium high heat, giving it a few good stirs, put on the lid to the Dutch oven, turn to simmer and let slowly cook.
In an hour, the chili will be ready to serve. Cooking it longer will enhance the flavors even more.
Note: The leftovers freeze well in freezer containers and will keep up to 3 months.
Serve with chips, bread or cornbread and some dried red pepper to sprinkle on top.
Top with non-fat sour cream; or non-fat mozzarella.
ENJOY
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