Turkey Chili
Ingredients
- 5 oz olive oil
- 50 g onions raw
- 250 g red bell pepper diced
- 125 g ground turkey light meat
- 250 g ground turkey dark meat
- 20 g tomato paste
- 750 ml tomatoes diced canned
- 850 g red kidney beans
- 15 g jalapeño
- salt and pepper to taste
- 20 g Mexican chili powder
- 1 l poultry stock low sodium
- cheddar cheese shredded
- green onion chopped
- sour cream
Instructions
- In a medium-size pot on medium heat add olive oil and sauté onions for 1-2 minutes.
- Add peppers and cook another 2-3 minutes.
- Add turkey meat and break it up with a wooden spoon till the meat is broken up into smaller pieces.
- Add tomato paste and sauté for 1 minute.
- Add tomatoes, beans, jalapeno, salt and pepper to taste, Mexican chili spice, and poultry stock. Go light on salt at this point.
- Cook on low for 1.5-2 hrs. and check seasoning; add salt if necessary.
- Once cooked serve in a bowl with Shredded cheddar, chopped green onion, and sour cream.
Notes
- Use low sodium stock since the Mexican chili spice has a high amount of sodium; add a small amount when ingredients are added to the pot then check after cooking is done.
- Cook on very low heat with a lid to keep moisture in the pot; stir occasionally; texture should be very tender but vegetables, meat, and beans should keep their shape.
- Chili can be stored frozen, defrosted and rethermed at a temp over 165°F.
- Chili can be vacuum-packed and stored for up to a week in the fridge.
- Add this chili to your nachos or make a turkey sloppy Joe sandwich, turkey chili fries or poutine!
Nutrition
Calories: 283kcalCarbohydrates: 22gProtein: 12gFat: 17gSodium: 678mg
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