9 Can Turkey Chili
"A healthy turkey chili recipe. Very easy to make (as long as you have a can opener) and it is easy to keep the ingredients on hand. I use as many 'no-salt-added items as I can find) Whenever ground dark-meat turkey goes on sale I buy a bunch of one pound packages to freeze away. Serve this with crackers or tortilla chips."
- Ready In:
- 38mins
- Ingredients:
- 14
- Serves:
-
8-10
ingredients
- 1 lb ground turkey (dark meat isn't as dry)
- 1⁄2 teaspoon garlic powder
- 1 teaspoon oil
- 1 large onion, chopped
- 1 large bell pepper, chopped (I usually use 2 cups of the frozen pre-cut chopped peppers, green, yellow and red)
- 2 (15 ounce) cans no-salt-added corn, drained
- 1 (15 ounce) can no-salt-added kidney beans
- 1 (15 ounce) can no-salt-added black beans
- 1 (15 ounce) can great northern beans or (15 ounce) can other white beans
- 3 (15 ounce) cans no-salt-added diced tomatoes
- 1 (15 ounce) can tomato sauce
- 2 teaspoons chili powder
- 2 teaspoons cinnamon
- 1 cup reduced-fat cheddar cheese, shredded
directions
- Brown the ground turkey. Sprinkle the garlic powder on the turkey meat.
- Set aside.
- Open all the cans.
- Drain and rinse all the beans (this reduces their gas-inducing abilities).
- In your largest pot, saute the chopped onions and peppers with the oil until the onions are clear.
- Dump all the cans of everything into the big pot.
- Cook over medium heat until hot -- stirring occasionally.
- Let simmer for at least 10 minutes.
- Add turkey meat and stir.
- Add chili powder and cinnamin (you can adjust to taste -- I put the spice jars on the table so people can add more).
- Serve hot with cheese and crackers and/or tortilla chips.
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RECIPE SUBMITTED BY
<p>I am now living in Massachusetts outside of Boston in the family homestead. We're enjoying having four seasons again, after spending 15 years living in Texas. I spent our first year in MA as a stay-at-home mom, taking care of our multi-generational family and really expanded my cooking skills and I was able to try alot of new recipes. Now I'm back to work (social work/manager at an Eldercare agency) so I'm now cooking the quicker recipes much more often. We sit down to dinner together every night (except maybe once on the weekend when DH and I leave the kids with my mom -- one of the perks of living in Massachusetts instead of Texas!). <br /><br />I like to focus on 'real' foods (the less processed the better), lots of veggies and cutting out the extra calories without cutting out flavor. My general dinner menu rule is 1 protein, 1 pasta/rice/grain, and 3 vegetables (typically at least one green and one orange). My youngest has been known to say, Hey, where's the third veggie? when I get lazy.</p>
