Turkey Chili

Turkey Chili is one of my favorite meals. It keeps well in both the fridge and the freezer, it's good on cold and warm days, and is full of flavor without being too high in calories.

  • 1 lb 94% lean ground turkey
  • 1 small onion, chopped
  • 1 28-oz can diced tomatoes, undrained
  • 2 15.5-oz cans black beans, undrained
  • 2 15.5-oz cans dark red kidney beans
  • 1 6-oz can tomato paste
  • 1 Tbsp chili powder
  • 1 tsp ground cumin
  • 1 bay leaf
  1. In a Dutch oven, cook the turkey and onion until the turkey is browned and the onion is tender; drain fat. Add tomatoes, black beans, kidney beans, tomato paste, chili powder, cumin, and bay leaf. Combine well and bring to a boil. Reduce heat; simmer, covered, for 1 1/2 hours.
  2. Remove cover and stir. Simmer, uncovered, for another 30 minutes. Serve with desired toppings, such as shredded cheddar, sour cream, crackers, or jalepenos.
Makes 10-12 servings.

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