Chili - Ground Turkey Chili Stew + Halloween/Autumn Variation!

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Chili - Ground Turkey Chili Stew + Halloween/Autumn Variation!

4.5 of 5 (84)

Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 122.0

Total Fat: 1.2 g
Cholesterol: 15.0 mg
Sodium: 690.1 mg
Total Carbs: 15.3 g
Dietary Fiber: 2.9 g
Protein: 11.7 g

View full nutritional breakdown of Chili - Ground Turkey Chili Stew + Halloween/Autumn Variation! calories by ingredient

Introduction

This is a recipe that I have been experimenting with and tweaking for years. Always a family favorite and they didn't even notice the difference when I re-invented it using low fat ingredients and turkey instead of beef.

The best thing about this meal is how much fun you can have making it. Since it is more of a "stew" I have added all kinds of different vegetables and sometimes even put left over pot roast in with it. Have fun and be creative!

Halloween - Autumn Variation: Make this recipe just as described below but remove the potatoes and add one can (15oz) of pumpkin puree or 2 cups fresh pumpkin peeled and cubed, 1 tablespoon pumpkin pie spice and 3 Tbls. of brown sugar! This is a recipe that I have been experimenting with and tweaking for years. Always a family favorite and they didn't even notice the difference when I re-invented it using low fat ingredients and turkey instead of beef.

The best thing about this meal is how much fun you can have making it. Since it is more of a "stew" I have added all kinds of different vegetables and sometimes even put left over pot roast in with it. Have fun and be creative!

Halloween - Autumn Variation: Make this recipe just as described below but remove the potatoes and add one can (15oz) of pumpkin puree or 2 cups fresh pumpkin peeled and cubed, 1 tablespoon pumpkin pie spice and 3 Tbls. of brown sugar!

Minutes to Prepare: 15

Minutes to Cook: 45

Number of Servings: 12

Ingredients

1 Tablespoon Promise or Light Margarine

2 Large Onions, Diced in 1/4" Pieces

1 Pound Jennie-O Extra Lean Ground Turkey

1 Teaspoon Salt

1 Teaspoon Chili Powder

1 Teaspoon Minced Garlic

1 Cup Diced Raw Potatoes, I even leave the skin on

1 Small Green/Bell Pepper, Diced in 1/4" Pieces

1 Cup Chopped Celery

1 Large Can Diced Tomatoes with Green Chiles, 28oz

1 Can Tomato Soup, 10.5oz

1 Can/Bottle of Light Beer, 12oz

2 Can Kidney Beans, 15.5oz each, (Do not drain)

(Optional)

If you want more flavor use a dark ale or lager for the beer and the calorie impact per serving is small.

Add tons of nutrition and kill almost all the sodium by substituting Hurst's 15 Bean Soup beans. You have to soak them over night but it is awesome! I also have gone to making this in the slow cooker so I have updated the cooking instructions.

Update: Since I have noticed some comments related to the beer I thought I would add what that is about and hopefully educate in the process. It "is" true that alcohol evaporates during the cooking process. If you simmer the chili or make it in a slow cooker it will take about 3hrs for all of the alcohol to be effectively evaporated. The primary ingredients that the beer adds to the chili is the hops, barley and especially the brewers yeast. It will add a deeper richer taste to ANY chili. So other than ethical or religous reasons... Go for it!

There is some great information related to this topic if you go to this link at OChef.com: http://www.ochef.com/165.htm. Enjoy!

Jalapeño or Habenero Peppers if you want to give it a "Real" kick.

If you want to use extra lean ground beef it adds about 50 calories per serving.

Directions

Melt the margarine in a large sauce pan. Add the onions and saute until they are tender and transparent. Add the turkey and cook until it looses its reddish color. Add the salt, chili powder, and garlic. Continue to cook and stir for a minute or so to allow flavors to blend.

If you wish to use a slow cooker like I always do now. You can even prepare the first step from above the night before then just put everything in the slow cooker the next morning. I typically put it on high for 6 to 8 hours.

Add tomatoes, tomato soup, beer, potatoes, green pepper, and celery. Simmer for 15 minutes or until the edges of the potatoes become transparent.

Add the kidney beans and simmer for an additional 15 minutes. Personally, if I have the time I like to let it simmer for several hours to let the flavors blend and I don't know how many times people have told me that this chili is actually better the next day as left overs.