Thursday, October 26, 2006

Turkey Chili

It's such a cold windy day that chili just sounded good today. I have been buying ground turkey to use in stews and chili since it's amazingly cheaper than ground beef and is much healthier. The thing about turkey is that it will take on the taste of what you mix it with so it's good for stews, soups, and casseroles. This isn't a traditional Texas chili because I add beans and diced tomato to my chili but that's the way we like it.

Brenda's Turkey Chili

1 lb lean ground turkey (or beef)
1 onion chopped
1 package dry chili mix
1 28 oz can diced tomatoes
1 15 oz can Kidney beans
1 15 oz can chickpeas

In a large dutch oven or soup pot brown turkey meat with onion and a little water. You have to watch turkey meat because it has very little fat and can burn easily. Add chili mix and stir through. Add tomatoes, beans and chickpeas. I usually add about 2 big cans of water and let it cook on medium heat until it thickens up (30 minutes to an hour). Serve with grated cheddar cheese, chopped onion, and cornbread.

No comments: