Monday, February 18, 2013

Easy Turkey Chili

One of my favorite things about winter is getting to warm up with a bowl of chili! This chili recipe is very easy and fairly inexpensive to prepare. It makes enough to feed a small army and leftovers taste even better [it freezes well, too]! Feel free to substitute a can of black beans for a can of the kidney beans, add some diced bell peppers, and/or modify the seasonings to suit your family's taste.


1 lg. onion, chopped into 1/4" pieces
2 ribs celery, chopped into 1/4" pieces
1 lb. ground turkey
2 cans diced tomatoes, no salt added
2 cans kidney beans, drained and rinsed
1 can whole kernel corn, drained
5 cups water
6 oz. can tomato paste
1 tablespoon chili powder
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoons minced garlic


In a large skillet, begin to brown the ground turkey over medium-low heat (I never need to add any oil, but you can add a tablespoon or two of olive oil if you prefer). Once the turkey is almost cooked through, add the chopped onion and celery and cook for another 5-7 minutes, or until the veggies are tender.

In a large pot, combine the turkey mixture and the remaining ingredients. Cook on medium-low until the mixture is heated throughout. When I have more time, I like to bring the chili to a boil then let it simmer for about an hour or so; it really makes the flavors come together.

*Optional: Top with reduced-fat cheese or a dollop of fat-free sour cream.

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