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turkey chili

February 2

With a massive snow storm approaching, I thought what better way to hunker down the evening before than to come home to a pot of steaming hot chili that had been slow cooking all day.  What a treat it was to be greeted on my return home yesterday from a long day’s work with the aroma of chili coming from my kitchen – which actually greeted me in the hallway before I even got to door of my suite. I think the negative pressure in the hallway that normally draws air into the suites is off (nicer to smell chili cooking rather than the cigarette smoke I often smell from a neighbouring suite – but I digress).

I find chili is one of those recipes you can tweak to your liking or to what spices you may have handy, which is exactly what I did with this one. And chili is a dish that is so quick and easy to throw into a crockpot – helping me along with one of my new year’s resolutions. As long as you leave enough time in the morning before work for a bit of prep (or are more organized the night before), it is really easy to have a healthy meal ready for you when you get home.

turkey chili

* 1 tablespoon vegetable oil

* 1 lb ground turkey

* 1 can diced tomatoes

* 1 can red kidney beans, drained and rinsed (rinsing removes a lot of the excess sodium)

* 1 can black beans, drained and rinsed

* 1 tbsp dried onion flakes (saves on chopping onions first thing in the morning)

* 1 tsp Sriracha Hot Chili Sauce (available at Asian and most main-stream grocery stores)

* 1 tsp Worcestershire sauce

* 1 tsp chili powder

* 1 tsp garlic powder

* 1 tsp ground cumin

  1. Heat the oil in a large frying pan over medium heat. Place turkey in the pan, and cook until evenly browned; drain.
  2. To the slow cooker, add the browned turkey, tomatoes, kidney beans, black beans, and dried onion. Season with hot chili sauce, Worcestershire sauce,  chili powder, garlic powder, and cumin.
  3. Cover, and cook 8 hours on Low or 4 hours on High. (This batch of chili cooked away for 10 hours on Low and it was great.)
  4. Top with shredded cheese, and sour cream and crumbled nacho chips if desired.

2 Comments leave one →
  1. Dan Murphy permalink
    February 8 11:44 am

    Susan – have you tried Yves Vegetarian Ground Round? It would be a yet further improvement on this recipe – meatless yet meaty. Try it and you’ll agree! Anyone I’ve served this to (even major carnivores like Katy’s dad) has failed to detect that they aren’t eating meat! The spices and flavours of the chili dish are so strong that the meat isn’t even noticeable. Add corn chips, cheese and sour cream as you suggest and you get all the richness back that the lack of animal fat in the meat removes. Katy’s mom’s secret ingredient was a piece of chocolate. Mine is canned chipotle peppers in adobo sauce – chop a couple of those into this recipe to really add a nice smokey flavour!

    • February 8 2:07 pm

      Good suggestion, Dan. I’ll have to try it out. I’ve not cooked with TVP (texturized vegetable protein) in years, but I could see how it could work wonderfully in chili.

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