Wednesday, January 12, 2011

Turkey Chili with Tomatoes and Beans

This is my go-to chili recipe.  It's healthy, not too heavy, and is prepared in the blink of an eye...perfect for evenings when, by the time you get home, you've already been hungry for hours.  I generally like to bring the heat, but this recipe is not dauntingly spicy.  If you have a delicate palette, go for plain diced tomatoes.  Might make the chili with these scones next time....mmmm mmmmm

Turkey Chili with Tomatoes and Beans (serves 4)
1 pound lean ground turkey
1 medium onion, chopped
2 teaspoons plus 1 teaspoon chili powder
2 10-ounce cans Rotel tomatoes (or two small cans diced tomatoes with hot peppers) or 1 28-ounce can of tomatoes with bunch of extra shakes of chili powder
4 cups cooked kidney beans
1 cup reduced sodium beef broth, chicken broth, or water
1 teaspoon ground cumin
1 teaspoon dried oregano
In a large pot, heat oil over moderately high heat and add turkey and onion. Seasoned with 2 teaspoons chili powder, salt and pepper; cook, stirring frequently, until turkey becomes opaque. Add remaining ingredients, raise heat and bring to a boil. Reduce heat and let simmer until flavors have had a chance to mingle. Serve then slurp from bowl.

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