I love recipes that use my pantry items and a few fresh items, and come together quick. This is a hearty satisfying thick and slightly sweet chili. It is low in fat, and the addition of canned pumpkin makes it thick and very healthy for your family. A good way to sneak in those important vitamin a veggies, without anyone knowing it. This is a Cincinatti style chili.
It comes together in less than half an hour, even if the ground turkey is frozen! If you are in a bind, you can defrost in the pan by adding about a half cup of water with the frozen ground meat. Using a spatula, scrape off the burger that is thawed until it is all separate, and cook until brown. Then add in vegetables, etc...
Turkey Chili
1 medium onion diced
1/2 green pepper diced
2 T olive oil
1 # ground turkey (could substitute 2 C diced cooked turkey breast)
2 cans red kidney beans
1 can/quart diced tomatoes
1 15 oz can pumpkin puree (make sure it's not pie filling)
2 C chicken stock
2 T brown sugar
3 T chili powder
2 tsp ground cumin
1 T garlic powder
1/4 C cider vinegar
1 tsp Franks hot sauce
In a large dutch oven, brown the turkey, onion and green pepper. Add remaining ingredients, and bring to a boil, stirring regularly. If it is too thick, add more chicken stock to thin. Cover it, and reduce heat to simmer. Cook for 1/2 hour on low heat, stirring occasionally.
No comments:
Post a Comment