Happy Thanksgiving! This week many people celebrate the holiday in the US and take this time of year to spend quality time with family and friends and give thanks. In addition to spending quality time, we like to indulge in good home cooking. As a prelude to the upcoming holiday, I thought it only proper to share another healthy recipe. Today I’m going to share with you my easy turkey chili recipe that is oh so good. It’s perfect for those blistering cold windy days like today. I made a batch for dinner and it will be even better the second and third day after.
I am a busy gal and like to use organic canned beans however you can use dry beans and soak overnight before cooking if you prefer. Without further adieu…
My Turkey Chili Recipe
Ingredients
1 lb or 1 package of Ground Turkey (low-fat)
1 Can of Cuban Style Black Beans
1 Can of Pinto Beans
2 Cans of Kidney Beans
1 Can of Roasted Tomatoes (or 2 cups of fresh chopped tomatoes)
1 Can of Corn
1 Large Green Bell Pepper (Chopped)
1 Large Onion (Chopped)
2 Handfuls of Fresh Organic Baby Spinach
2 Cups Water
2 cups (Sharp Cheddar Cheese) (optional)
3 Tbsp Olive Oil (more/less as desired)
Spices
5 pieces Fresh Thyme
5 Pimento Seeds
1 Bouillon Cube
1 Tbsp Seasoning Salt (season to taste)
1 Tbsp Garlic Powder (season to taste)
1 Tbsp Chili Powder (season to taste)
1 Tsp Paprika (season to taste)
1 tsp Black Pepper (season to taste)
Utensils
· Skillet Pan
· 5 Quart cooking pot
· Spoon/Ladle for serving
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Directions
1. De-thaw Ground Turkey and season with light salt and pepper if you desire. Cook and brown ground turkey in skillet and keep on low.
2. Now you will prepare the rest of the ingredients for the chili. Wash all your fresh ingredients and chop 1 onion and 1 bell pepper. Place the chopped ingredients in the 5 Quart Pot. Add 3 Tbsp of Olive oil (or as desired). Turn on stove to med-high heat and let onions and green peppers cook for 3-5 minutes.
3. As that is cooking, open all your canned ingredients and add all the beans, water and canned tomatoes to the pot.
4. Add in handfuls of spinach, fresh thyme, bouillon cube, spices and cheese (optional). Stir to combine ingredients evenly.
5. Turn on heat to high. Add the cooked turkey meat from the saucepan to the 5 Quart Pot. Let chili come to a boil for 10 minutes. Do a taste test. Add additional spices and cheese to desired taste if necessary.
6. Lower heat to med-low for another 10 minutes. Taste test.
7. Cut off heat and wait 5 minutes.
8. Serve. Makes 10-12 servings
If you like healthy tasty recipes, check out my other posts.
My Guilt free pumpkin spice holiday cookies
Low Carb Breakfast – Veggie & Cheese Egg bake recipe
Comment below and let me know your favorite Thanksgiving recipe! Do you like chili? Have you tried turkey chili before? Share your thoughts!
