Turkey and Veggie Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
! lb. ground turkey 15% fat or less2- 15 oz. cans Pinquinto beans (any seasoned bean can be used)2- 15 oz. cans Red Kidney beans (any type of bean can be used)3 cloves of garlic, finely diced2 large Red Bell Peppers (or color or your choice), diced3 small carrots, diced3 small yellow squash, diced2 medium zucchini, diced18 cherry tomatoes, tops removed1 can Diced Tomatoes1 tbsp Olive Oil (or whatever you have on hand)1 tbsp Red Wine Vinegar (also good with Basalmic, any flavored vinegar will do)1 tbsp Sugar1 cup frozen corn (canned is also acceptable, just don't simmer it as long)ChipoltleWorsteshire sauceChili PowderCuminLiquid smoke (no more than a few drops!)Onion Powder (you can use fresh onions instead, we just can't digest them in our house)Poultry Seasoning (important with ground turkey or chicken, just to fill out their flavor, add just a touch)Any favorite hot sauces (If you use Frank's make sure you add a little more sugar to balance out the vinegar)Cayenne pepperSaltPepper (freshly ground is best Baking Powder
Makes 12-16 1 cup servings. (depends on the size of the veggies and how long you cook it)
Get your chili pan, dutch oven or stock pot.
Heat oil over med-med/hi heat. Add garlic, bell peppers and carrots. Dash of salt here helps with flavor and the sweating process, please do not omit if you can avoid it! =) I like a bit of pepper added here also.
Sweat and soften to just tender. Add squash. Squish in the cherry tomatoes. Add vinegar. Dash of salt, optional. I add more pepper here, too.
Cook down till the squash has released some noticeable liquid. Add some chipolte (at least a tsp) and a dash of Worcestershire. Cook until soft, not squishy. They should still have a little crisp to them.
Scoop as many veggies out of pan as you can (leaving a few is totally fine) making sure to leave the liquid in the bottom. Add turkey.
Season the bejeebers out of this. =) Add Cayenne, chili powder, onion powder, liquid smoke (just a few drops!!), poultry seasoning (just a bit maybe a tsp or less) and sugar. Brown turkey.
Once turkey is cooked though (at least 90%) add the veggies back in. Add all the beans. (I drain off the top fluid on the pinquintos, but since they are flavored don't rinse. the fluid makes the tasiness).
Add diced tomatoes and a pinch of baking powder (cuts the acidity and the metallic tang of tomatoes) Mix well.
Cook for 2-5 minutes. Taste, add your hot sauces, mix well, taste again and adjust any other spices. Not salt! Let the dash on top of the bowl get you all the flavor and less sodium than adding it now and then again later.
Add corn. Bring back to a simmer until corn is tender, then set to warm and it's ready whenever you are!
Number of Servings: 16
Recipe submitted by SparkPeople user DRAGONSPITTLE.
Get your chili pan, dutch oven or stock pot.
Heat oil over med-med/hi heat. Add garlic, bell peppers and carrots. Dash of salt here helps with flavor and the sweating process, please do not omit if you can avoid it! =) I like a bit of pepper added here also.
Sweat and soften to just tender. Add squash. Squish in the cherry tomatoes. Add vinegar. Dash of salt, optional. I add more pepper here, too.
Cook down till the squash has released some noticeable liquid. Add some chipolte (at least a tsp) and a dash of Worcestershire. Cook until soft, not squishy. They should still have a little crisp to them.
Scoop as many veggies out of pan as you can (leaving a few is totally fine) making sure to leave the liquid in the bottom. Add turkey.
Season the bejeebers out of this. =) Add Cayenne, chili powder, onion powder, liquid smoke (just a few drops!!), poultry seasoning (just a bit maybe a tsp or less) and sugar. Brown turkey.
Once turkey is cooked though (at least 90%) add the veggies back in. Add all the beans. (I drain off the top fluid on the pinquintos, but since they are flavored don't rinse. the fluid makes the tasiness).
Add diced tomatoes and a pinch of baking powder (cuts the acidity and the metallic tang of tomatoes) Mix well.
Cook for 2-5 minutes. Taste, add your hot sauces, mix well, taste again and adjust any other spices. Not salt! Let the dash on top of the bowl get you all the flavor and less sodium than adding it now and then again later.
Add corn. Bring back to a simmer until corn is tender, then set to warm and it's ready whenever you are!
Number of Servings: 16
Recipe submitted by SparkPeople user DRAGONSPITTLE.
Nutritional Info Amount Per Serving
- Calories: 344.2
- Total Fat: 7.6 g
- Cholesterol: 40.6 mg
- Sodium: 789.5 mg
- Total Carbs: 48.4 g
- Dietary Fiber: 11.1 g
- Protein: 22.9 g
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