Tuesday, January 11, 2011

Hearty Turkey Chili

Following my new and improved eating plan, I made a big pot of turkey chili yesterday. Jam-packed with beans, this chili is a snap to throw together and packs a nice little "zing!" The house smelled wonderful and I couldn't wait for dinner. And lucky me, I had leftovers for lunch today. Guess what, the chili tasted even better the second time!

Easy Turkey Chili

1 lb. ground turkey
1 small onion, chopped

1 (4.5 oz.) can chopped green chilies, drained

1 (14.5 oz.) can black beans, rinsed and drained

1 (14.5 oz.) can chickpeas, rinsed and drained

1 (14.5 oz.) can dark red kidney beans, rinsed and drained

1 (28 oz.) can Southwestern diced tomatoes, with juice

1 (10 oz.) can RoTel original diced tomatoes & green chilies, with juice
1 (8 oz.) can tomato sauce

2 cups water
1-2 teaspoons chili powder
1 tsp. oregano
1 tsp. cumin
1/2 tsp. red pepper flakes (omit if you don't like spicy)
1/2 tsp. pepper
sea salt to taste (I didn't add any salt)
1. Saute turkey and onion in a fry pan over medium high heat, until no longer pink. Drain off fat.

2. Put all remaining ingredients in a large soup pot, add sauteed turkey and stir to combine.
3. Bring to a boil, reduce heat and allow to simmer. The longer this simmers, the better it will taste.
4. Ladle into bowls and serve with shredded cheese or sour cream.

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