Truth be told, nobody thinks of turkey chili. When you think chili, you are thinking beef, maybe some bacon, or vegetarian.
What we found was there is a happy medium where you can get the meaty flavors of a lean beef within in your strict diet.
- medium dutch oven
- medium chef’s knife
- large cutting board
- hard plastic or wood spatula
- make sure you have defrosted the ground turkey.
- Chop your onion and mince the garlic.
- Chop the tomatoes and open your cans of kidney beans.Cook:
- Place oil in a large pot and place over medium high heat. Add in onion, garlic and red pepper and saute for 5-7 minutes, stirring frequently.
- Add in ground turkey and break up the meat; cooking until no longer pink. Next add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds.
- Next add in tomatoes, chicken broth, kidney beans and corn. Bring to a boil.
- Reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.
- Serve over rice or in a soup bowl. You can offer cheese, sour cream, or jalapeno peppers on the side.Cleanup:
- Immediately after the chili is cool enough to eat, either put the chili in bowls to eat or place in glass or plastic containers. Fill the dutch oven with hot soapy water.
- Rinse and then hand wash the cutting board and knife. Since the meat should not have come into contact with the knife or cutting board, you should not worry about leaving behind food products. Just make sure you do not scrape the board to much as this can leave groves in the cutting board where bacteria can grow.
- We suggest washing the spatula in a dish washer as this is the best way to wash and disinfect cooking utensils.
- Hand wash the dutch oven. If the chili was burnt on the bottom, try out boiling water in the pan to loosen the burnt food.