Today was my last first day of school EVER! Weird, right? Anyway, during the school year I tend to make meals that will last me a few days. I decided to kick the year off right yesterday by making one of my classics, turkey chili! I love chili, and I love this recipe. I’ve been tweaking it for the past couple years, and personally think it’s close to perfect. It’s packed with lean turkey, 3 types of beans, and lots of spice. Yummy time.
Classic Turkey Chili
Makes 6 servings
- 1 20oz package extra lean ground turkey
- 1 can chili beans
- 1/2 can low sodium dark red kidney beans (drained & rinsed)
- 1/2 can low sodium black beans (drained & rinsed)
- 1 15oz can diced tomatoes
- 1 8oz can tomato sauce
- 1/2 cup chopped yellow onion
- 1 large garlic clove
- 1 tbls chili powder
- 1 tbls chili seasoning (I use McCormick’s)
- 1/2 tsp dried oregano
- 1/2 tsp cumin
- 1/2 tsp black pepper
- 1/2 tsp crushed red pepper flakes
- 1 tsp Cholula hot sauce
- pinch of salt
- In a large pot, cook ground turkey over medium high heat until done.
- Turn heat to low medium, and stir in all 3 types of beans.
- Stir in diced tomatoes & tomato sauce.
- Stir in remaining ingredients and spices .
- Cover and let sit on very low heat for 1-1 1/2 hours, stirring occasionally.
Top it off with some shredded cheddar cheese, sour cream, or even plain greek yogurt! This made for the perfect lunch yesterday and I can’t wait to have it again for dinner tonight. This recipe is always better the second day. I warmed up a bowl of this good stuff for Mike last night. Apparently, it wasn’t enough for him, and he requested french toast about 30 minutes later.
I spoil him.
Tomorrow is another big day. It is my first day at my new NBC5 Chicago Internship! Hmmm this may call for some serious brain food for breakfast.