Turkey Chili
Course: Mains, Recipes, Soups u0026amp; Salads4
servings30
minutes
Savor the comforting warmth of hearty Turkey Chili. With seasoned turkey, sautéed onions, garlic, and peppers, it’s the perfect companion for cozy winter nights or lively football game gatherings.
Ingredients
4 Tbs. olive oil, divided
1½ lb. turkey meat
Salt and pepper
1 large Vidalia onion, chopped
2 cloves garlic, minced
3 bell peppers, such as red, orange and yellow, diced
1 jalapeno pepper, seeded and diced
2 Tbs. chili powder
2 28-oz. cans San Marzano crushed tomatoes
3 cans of beans, such as cannellini, garbanzo and black
Directions
- In saute pan over medium heat, cook turkey in 1 tablespoon of olive oil, breaking up the turkey meat into crumbles and adding salt and pepper as you cook. When no longer pink, remove from heat and set aside.
- Meanwhile, heat remaining 3 tablespoons of olive oil in a large soup pot and cook onions until translucent, about 10 minutes. Add garlic, peppers and chili powder.
- Stir before adding the tomatoes and then bring to a boil.
- Lower flame to medium heat and add turkey and beans.
- Simmer for at least half an hour before serving.
Canned soups are often over-processed and full of salt. This will take you mere minutes to make, and it’s downright good and healthy.
Ingredients1 c. chopped onion 1 c. chopped carrot 1 c. chopped celery 2 tsp. oil 3 (14.5 oz.) cans chicken broth 1 (10 oz.) box frozen chopped spinach ¾ c. uncooked tubetti or ditalini pasta ½ tsp. dried oregano ½ tsp. dried basil ¼ tsp. ground black pepper 1/8 tsp. garlic powder 2 (15 oz.) cans Cannellini, Great Northern or white beans, rinsed and drainedDirectionsIn a large saucepan over medium heat, cook onion, carrot and celery in oil for five minutes. Add chicken broth, spinach, pasta, oregano, basil, pepper and garlic powder. Cover and bring to a boil. Reduce heat and simmer for 20 minutes. Add beans, and cover cooking saucepan for five more minutes.YieldNutrition
Ingredients2 cans (14.5 ounces each) gluten-free, low-sodium chicken broth, such as Swanson’s Natural Goodness 1 can (15 ounces) petite diced tomatoes, including juices 1/4 c diced fresh onion 1-1/2 Tbs. of finely chopped fresh oregano, basil, marjoram and rosemary, plus extra for garnish 1/2 tsp. sugar 1/4 tsp. salt, or to taste 1/4 c instant brown riceDirectionsCombine all the ingredients in a two-quart heavy saucepan. Bring to a boil over high heat, reduce the heat to low, and simmer, covered, for 20 minutes. Serve hot, garnished with a sprinkle of fresh herbs. Brimming with the fresh herb flavors of southern France, this recipe uses instant rice that slightly thickens the soup as it cooks and gives it body. If you don’t like chunks of tomato, puree the tomatoes in a blender before you cook them. Or, puree the entire soup with an immersion blender after it has simmered 20 minutes for an extra-smooth consistency.Yield4 servingsNutrition
