Wednesday, March 23, 2011

Recipe: White Bean Turkey Chili

White Bean Turkey Chili
(taste of home)

What you will need:

1 1/2 pounds ground lean turkey
2 medium onions, chopped
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 (28 ounce) can diced tomatoes, undrained
3 cups beef broth
1 (8 ounce) can tomato sauce
2 tablespoon chili powder
1 tablespoon baking cocoa
2 bay leaves
1 teaspoon salt
1/4 teaspoon ground cinnamon
3 (15 ounce) cans white kidney or cannellini beans, drained
Optional: serve with shredded cheese and Frito scoops

1.  Chop the onion.  You can rough chop it or get out your handy dandy chopper and use it to chop up the onion into very small pieces like I did.  Since the recipe called for 2 med. onions I wanted them chopped up really small so you wouldn't have to bite into a bunch of big pieces.

2.  Cook the lean ground turkey and onion together over medium heat until the turkey is no longer pink and the onions are transparent.  If your turkey isn't so "lean"....drain.

3.  Add oregano and cumin.  Cook and stir for 1 min. longer. 

4.  Stir in diced tomatoes, beef broth, and tomato sauce.

5.  Next, add chili powder, bay leaves, salt, cinnamon, and cocoa powder.  I know the cocoa powder and cinnamon may seem a little "different" to add to chili, but it actually enhanced the flavor and you can't really notice them individually when you eat it.  Trust me!

6.  Drain 3 cans of white cannellini beans and add them to your chili.  Cover your pot and cook (simmering) for 45 min.  Stirring occasionally.  Discard bay leaves before serving.

Everyone knows, hopefully, how to make up a super quick batch of Jiffy corn muffins. 
Gather up all your ingredients...Milk, 1 egg and the Jiffy mix.

Put it all together in a mixing bowl and stir it up...let set for 3 to 4 min. before transferring it to the muffin really does make a difference in how well the rise.

I like to spray my muffin liners with Pam....they come out easy and you don't lose so much of your muffin by being stuck to the paper.

Mmmm....they look good enough to eat!

I made this chili last night.  I pick a lot of my recipes based on if Connor (my food allergic child) will be able to eat it or if I can tweak it in some way that will make it safe for him.  I can't say that he sat down and gobbled up a whole bowl of this....he's a typical 5 year old...but he ate it! :)  It's safe to say that Evan and I loved, it's healthy!  Connor can't have the muffins, though, because they were made with milk and eggs.  Those were for everyone else.  You can serve the chili with shredded cheese on top and/or Frito scoop chips.

1 comment:

Sabrina said...

Lisa the way you delivered this recipe visually was great...especially for dunces in the kitchen like me:) Pleasae keep these healthy recipes coming!