Sunday, 9 December 2012

Turkey Chili

Here is another high protein meal that I like to make on the weekend, then refrigerate for leftovers throughout the week.  I don't think I ever make it exactly the same way twice, since I'm always tweaking the spices, cooking time, and ingredients.

Below is a basic recipe that you can adjust based on your taste preferences.

  • 1 large onion, diced
  • 2 tablespoons olive oil
  • 1 1/4 lb extra lean ground turkey
  • 3 cloves of garlic minced
  • chili powder- 2 teaspoons
  • black pepper- 1/2 teaspoon
  • cumin- 4 tablespoons (I like a lot, maybe I use more??)
  • chili beans- 1 or 2 cans, rinsed
  • diced tomatoes, undrained- 1 can 14 oz
  • tomato paste- 1 can 6 oz
  • chicken broth- 1can 14 oz
  • 2% shredded cheese for topping
  • Heat oil in a large dutch oven or pot on medium heat.  Add onions until translucent. 
  • Add turkey and break into small pieces.  Cook until browned.
  • Stir in garlic and spices.
  • Add beans.
  • Add tomatoes, tomato paste, and chicken broth.
  • Then I start tasting and adjusting the spices.  I sometimes add a pinch of cayenne, a little salt, and more cumin and/or chili powder.
  • I cook it for about 45 minutes on a low simmer.  

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