Yummy Turkey Chili
Hey everyone! I wasn't planning on posting last night's dinner, but Alex and I really enjoyed it. (Not sure if it was really good or we were just REALLY hungry - but we almost gobbled the whole thing up!)
I was just going to make regular chili with the package seasoning, turkey and kidney beans, but when Alex offered to cut up all of the extra ingredients, how could I not make it?! 😍
I got the recipe from NY Times but they make you log in to see it so I will copy most of it here for you to see - please note I cut down some of the measurements since I was only cooking for two and used 1.25 pound of turkey meat instead of the 2 they recommend.
Measurements to the left is what called for on site, to the right is what I used. EB stands for eye balled 😋
Ingredients
Olive Oil
2lbs Ground Turkey (1.25 lb)
2 Cups coarsely chopped onions (EB)
2 TBS garlic (1 clove minced)
1 Chopped red pepper (just used a little, EB)
1 Cup chopped celery (EB)
1 Chopped jalapeno (EB)
1 TBS oregano (dried, EB)
2 Bay leaves (Didn't use this)
3 TBS Chili Powder (EB about 1.75)
2 TBS Cumin (EB about 1.25)
1 14oz can of canned diced tomatoes
2 Cups Chicken broth (1)
Salt and Pepper to taste
2 15oz can of Kidney Beans ( 1 can)
Sour cream and grated cheddar cheese to put on top once finished
Directions
Step 1: Use olive oil if dry, cook turkey meat over medium heat about 5 minutes, chopping up as to create little lumps in pan.
Step 2: Add the onions, garlic, pepper, celery, jalapeno, oregano, bay leaves, chili powder and cumin. Cook for about 5 minutes.
Step 3: Add tomatoes, chicken broth, salt, and pepper, bring to a boil, then reduce to a simmer and cook 15-25 minutes. Stir when needed.
Step 4: Drain beans and add, cooking 10 more minutes.
Here is a picture of the finished product ready to eat!
TA-DA!!
Happy cooking! =)
NY Times Site: Click Here
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