Those of you who know me, know I like to eat healthy. So when I cook meat dishes, I tend to substitute ground turkey for ground beef. I find turkey lighter. There’s less saturated fat, so it’s leaner. I also find it easier to digest than red meat. And since I use turkey which is raised responsibly without any added hormones or antibiotics, I feel it’s healthier. For me, once the seasoning is added, I can barely notice a taste difference, and I can honestly say, I even like it better.
Last night, I cooked up my favorite, go-to, easy, healthy and delicious meal, TURKEY CHILI. It’s high in protein, low in fat, very hearty, nutritious, and typically keeps me satiated for hours, which is important because momma’s got a big appetite and likes to eat. 🙂
Check out the recipe below and if you want to have a gander at the live streaming video from periscope. I’ve posted that as well.
I hope you enjoy this dish as much as I do.
Please feel free to comment below.
1-1.25 lbs ground turkey
4 anaheim/hatch chilis roasted
1 medium onion chopped
1 jalepeno finely chopped
4 cloves garlic minced
1 ear fresh corn (kernals removed)
1 can (15oz) kidney beans rinsed well
1 large can whole peeled tomatoes – crushed
6 TBS Olive Oil or sunflower oil
1/4 tsp cumin
1/4 tsp garlic powder
1/4 tsp oregano
1/8 tsp TAJIN seasoning (optional)
juice from 1/2 lime
kosher salt to taste
Roast chilis over fire, turning as skins begin to darken.
While chilis are roasting, cook the corn in boiling water for 5 minutes.
Remove corn. Place in cold water to stop cooking. Once cool- gently cut the kernels off the cob- being sure not to cut too close. Kernels should be crisp and tender. Set aside.
Once chilis are charred all over, remove from heat and allow to cool. Once cool, gently peel the skins off and chop entire chili up to stem. Hatch chilis are mild in flavor but do provide some heat. If you don’t want the heat, remove the seeds. If you’re like me, and you like your chili spicy, finely chop that jalapeno and add it to the mixture. Again, you can remove the seeds with the stem depending on how hot you would like your chili to be. I use the entire pepper. Be sure to always WASH HANDS immediately after handling chili peppers. (You will rub your eyes, and it will really burn.)
Over a medium-high heat 2 TBS oil, and add onion and pinch of salt. Cook until translucent, about 3 minutes. Add garlic and chopped peppers, add another pinch of salt. Move ingredients to one side, add 2 Tbs of oil to pot, add ground turkey, season with cumin, garlic powder, salt OR Tajin- (Tajin contains salt, so extra salt is not usually needed) breaking up into small pieces. Once meat is cooked, stir in the peppers & onion mix.
Add crushed tomatoes and oregano. Add kidney beans and corn, Stir in remaining olive oil, and simmer over low heat for about an hour, or until thickened and is desired consistency. The longer you cook it, the thicker it will get. Stir in lime juice.
That’s it- scoop it out into a bowl, and top with shredded cheese and if you’re not planning on breathing on, or kissing anyone, try some finely diced raw onion.
Serves about 4-6
Note: Chili is better the second day, so make enough for the week. I typically double this recipe.